Creamy Avocado Potato Salad
A delicious creamy avocado potato salad featuring ripe avocados, crunchy cucumbers, and flavorful seasonings.
Equipment
- large pot
- large bowl
- cutting board
- Sharp Knife
Ingredients
For the Potatoes
- 2 lb potatoes Use waxy potatoes like red or Yukon Gold for the best texture.
For the Creamy Base
- 3 large avocados Choose ripe avocados for optimal creaminess and flavor.
- ½ lime juice This adds a zesty kick and helps prevent browning of the avocados.
For the Crunch
- 1 small Persian or Kirby cucumber Adds a refreshing crunch.
- 2 tablespoon finely chopped fresh cilantro Provides a fresh, aromatic boost.
Seasoning
- salt to taste
- pepper to taste
Instructions
How to Make Avocado Potato Salad
- Add potatoes to a large pot and cover them with enough water. Bring to a boil and cook for 15-20 minutes until they are fork-tender.
- Slice the avocados in half and carefully remove the pits. Then, cut each half into ½ inch cubes.
- Once the potatoes are cooked, drain and let them cool. Cut them into ½ inch cubes.
- In a very large bowl, add the cooled potatoes, avocado cubes, cucumber slices, and chopped cilantro. Squeeze lime juice over all the ingredients and sprinkle with salt and pepper.
- Mix everything gently with a large spoon until the avocado is mostly mashed and coats the potatoes.
- If needed, taste the salad and add more salt and pepper to reach your desired flavor.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 200mgPotassium: 600mgFiber: 6gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg
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