This recipe, via The Post Punk Kitchen, swaps out traditional mayo for delicious and nutritious avocado for that creaminess we love in potato salads. Genius! I’m using my leftover roasted potatoes from last week instead of boiling new ones. Just a little taste of a summertime BBQ in mid-October! Why not?!
Creamy Avocado Potato Salad
2 lb. potatoes, cut into 3/4 in. chunks
2 tbsp. fresh lime juice
1/2 tsp. salt
1/4 tsp. ground cayenne pepper (optional)
1 plum tomato, chopped
1 small red onion, diced small
1 smallish cucumber, diced very small
Green onions for garnish (optional)
Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 – 20 min, until potatoes are easily pierced with a fork. Drain and set aside to cool.
Once potatoes have cooled, prepare the dressing. Split avocados in half, remove pits and scoop the yumminess into the food processor. Add lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
Mix potatoes and cucumbers in a large bowl. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with sliced green onions.