Avocado Potato Salad Simple Recipe for Fresh and Creamy Flavor

If you’re looking for a fresh twist on a classic dish, avocado potato salad is a great choice. It combines the creamy texture of avocado with the heartiness of potatoes for a salad that feels both rich and light.

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Avocado potato salad is easy to make, healthy, and adds a new flavor you don’t get from regular potato salad. This mix works well for summer picnics, quick dinners, or as a side dish for almost any meal.

You’ll love how the avocado replaces some or all of the mayonnaise, making it taste fresh and smooth. Plus, you can customize it with different herbs, spices, or veggies to fit your taste.

How to Make Avocado Potato Salad

Making avocado potato salad means picking the right potatoes, cooking them just right, creating a creamy avocado dressing, and putting everything together carefully. Each step makes sure your salad tastes fresh, smooth, and full of flavor.

Choosing the Right Potatoes

Start with the potatoes. You want ones that hold their shape after cooking but are still tender. Red potatoes or Yukon gold potatoes are the best choices. They don’t fall apart when boiled.

Russet potatoes are starchy and can get mushy, which isn’t ideal for this salad. Look for medium-sized potatoes with smooth skin. This helps you cook them evenly.

If you want a creamier texture, red potatoes are softer but still firm enough. Avoid waxy types that don’t cook well for salads.

Cooking and Preparing Potatoes

Wash your potatoes well to remove dirt. Cut them into bite-sized chunks for even cooking.

Boil the potatoes in salted water until tender but not mushy. Test by poking with a fork; it should slide in easily. This usually takes about 10-15 minutes.

Drain the potatoes and spread them on a tray to cool. Let them reach room temperature before mixing. This prevents the avocado from browning and keeps the salad fresh.

Mixing the Avocado Dressing

Mash ripe avocados in a mixing bowl until smooth. Add 2 tablespoons of lemon or lime juice to keep the color bright and add zing.

Mix in 1/4 cup mayonnaise and 2 tablespoons sour cream for creaminess. Add 1 teaspoon vinegar for a bit of tang.

Season with salt and black pepper to taste. You can also add finely chopped green onions, celery, or a little jalapeño for a mild kick.

This avocado dressing is the creamy base that makes your salad taste fresh and rich.

Assembling the Salad

Gently fold your cooled potatoes into the avocado dressing. Be careful not to mash the potatoes too much.

Add chopped red onions or scallions for crunch. For extra flavor, mix in chopped hard-boiled eggs and a spoonful of sweet pickle relish.

Chop some cilantro or spring onions if you like to sprinkle on top.

Refrigerate the salad for at least 30 minutes so the flavors blend well. Serve chilled for the best taste.

Avocado Potato Salad

Ingredients:

2 pounds potatoes (Yukon Gold or red potatoes), cut into bite-sized pieces
2 ripe avocados, one mashed and one chopped
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon Dijon mustard
1 tablespoon lemon juice (freshly squeezed)
2 celery stalks, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons fresh cilantro or parsley, chopped (optional)
Salt and pepper, to taste

Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender but still firm, about 10-15 minutes. Drain and let them cool.

While the potatoes are cooling, mash one avocado in a bowl until smooth. Stir in the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create the dressing.

In a large mixing bowl, combine the cooled potatoes, celery, red onion, chopped avocado, and herbs. Pour the avocado dressing over the salad and gently toss to combine, being careful not to mash the potatoes or avocado chunks too much.

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Taste and adjust seasoning if needed.

Enjoy your creamy avocado potato salad with delightful chunks of avocado!

Serving and Variations

You can enjoy avocado potato salad in many ways, whether you want a vegan version or a spicy twist. It also works well as a side dish with different meals. Knowing how to store it and serve it best will keep the salad fresh and tasty.

Vegan and Dietary-Friendly Options

If you want a vegan avocado potato salad, skip any mayonnaise or dairy-based dressings. Use mashed avocado, olive oil, and fresh lemon juice for the dressing. Add salt, pepper, and garlic for flavor without extra sugar or artificial ingredients.

You can also add chopped veggies like celery, red onion, or bell peppers to boost nutrition. For a gluten-free option, just make sure all ingredients have no gluten. This salad works well for keto and low-carb diets if you limit high-carb potatoes or replace some with cauliflower.

Mexican-Style Avocado Potato Salad

For a Mexican twist, mix in chopped cilantro, jalapeños, and diced tomatoes. Add a squeeze of lime juice and some cumin to the dressing for a fresh, zesty flavor.

You can include black beans for texture and extra protein. This variation often skips sugar, focusing on the natural flavors of the veggies and avocado. Add sliced avocado on top for creaminess and a fun presentation.

Best Ways to Serve

Serve your avocado potato salad chilled or at room temperature. It is a great side dish for grilled meats, tacos, or as part of a picnic.

Try serving it with corn chips or fresh bread to add crunch. If you refrigerate it, bring it out 15 minutes before eating to soften the avocado flavor. You can garnish with fresh herbs like parsley or chives to brighten the dish.

Storing Leftovers and Make-Ahead Tips

Keep leftover avocado potato salad in an airtight container in the fridge for up to 2 days. The avocado may darken, but squeezing extra lime or lemon juice before storing helps slow browning.

If you want to prepare ahead, cook and chill the potatoes first. Mix in the avocado dressing just before serving to keep it fresh and creamy. Avoid freezing because the texture of avocado and potatoes can change.

Follow my potato salad recipe board on Pinterest.