Potato Avocado Salad Recipes

POTATO & AVOCADO SALAD

Steps:

• Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
• Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

POTATO AVOCADO SALAD

Steps:

• In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
• Place cooked potatoes in a large bowl.
• Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
• Finally, gently toss in the diced avocado.
• Serve warm or chilled.

AVOCADO POTATO SALAD

Steps:

• Boil potato cubes until just tender.
• While potatoes boil, cube avocados and toss with 1 tablespoon lime juice.
• Set aside.
• Drain potatoes and place in bowl of cold water.
• When potatoes have cooled, drain well and place in large salad bowl.
• To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl.
• Taste and adjust seasonings.
• Pour dressing over potatoes and toss.
• Gently fold in avocado, onion, and cilantro.
• Serve at room temperature or cover tightly and chill for up to three hours.

AVOCADO POTATO SALAD

Steps:

• Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
• Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
• Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
• Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
• Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

SALAD OF BOILED POTATOES, AVOCADO AND CRESS

Steps:

• Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half--this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress. This is brilliant with chicken, fish or as a salad on its own, especially in the summer.;

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

LEMONY POTATO AVOCADO SALAD

Steps:

• In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.

CREAMY AVOCADO POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
• Combine yogurt, mayonnaise, cilantro, onion, lime juice, and garlic in a large bowl. Fold in avocados. Toss in potatoes until coated. Season with salt and pepper.

AVOCADO AND POTATO SALAD

Steps:

• Fry bacon until crisp; drain and crumble.
• Toss potatoes, onion, scallion, eggs, pimiento, salt, pepper and bacon.
• Combine mayonnaise with lime juice and fold into potato mixture.
• Peel and cube avocados and gently mix into salad.