Avocado Potato Salad Recipe

Avocado Potato Salad Recipe

Ingredients

Makes 5 :Servings

Prep: 15 minutes

Cooking Time: 5 minutes

Serving size 1/5 of recipe

Calories 152 Protein 4 g Carbohydrates 24 g Fat 5 g Fiber 3 g Sugar 2 g Sodium 57 mg

• 4 medium red potatoes, quartered
• pinch of sea salt
• 1 large ripe Haas avocado
• 1 tablespoon extra-virgin olive oil
• 1 hard-boiled egg, diced
• 1/3 cup diced red bell pepper
• 1/3 cup finely diced red onion
• 1/3 cup finely chopped fresh cilantro
• 1 tablespoon Dijon mustard
• juice of 1/2 lime
• 1/2 teaspoon ground cumin
• sea salt and black pepper
• garnish: red pepper flakes

Method

1. Place the potato wedges and salt in a large pot, then add just enough room-temperature water to barely cover them
2. Bring to a slow boil over medium-high heat and allow the potatoes to cook for about 15 minutes, or until you can easily pierce them with a fork
3. Drain, then transfer the potatoes to a large bowl to cool
4. In a separate bowl, mash the avocado flesh with a fork or potato masher, then add the olive oil, egg, bell pepper, onion, cilantro, mustard, lime juice, and cumin and mix together with a fork

Back To the Potatoes.gently mash or break up some of the potatoes with a fork

1. You should still be able to see some pieces of potato
2. Add the avocado mixture to the potatoes and mix everything together using a spatula, continuing to mash up some of the potatoes to your desired consistency
3. Some people prefer their potato salad chunkier than others
4. Season to taste with salt and black pepper, then garnish
5. Enjoy immediately or cover and place it in the fridge to allow the flavors to meld for at least 1 hour or overnight before serving

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