I’d like someone to explain to me why I never thought too put avocado into potato salad, until two days ago. It a natural replacement for the hard boiled egg that often shows up in non-vegan potato salads. I foresee future salads with avocado, peas, mayo, mustard, and celery seed (like the potato salad of my youth). And I foresee versions with avocado, dill, cucumber, and sour cream. For my first avocado potato salad, I went with a guacamole flavor profile.
If I’d had fresh tomatoes on hand, I would have added some diced tomatoes to this recipe. Crushed red pepper flakes, fresh jalapeno, or cayenne pepper would be nice, too. I kept this version mild, but only because I’m forgetful.
If you’re making avocado potato salad for a July 4th celebration, and want to make it ahead of time, you can mix everything together, except the avocado, a day or two before. Shortly before serving, chop the avocado and stir it in.
Avocado Potato Salad
- 2 1/2 to 3 pounds of potatoes
- 1 tbsp olive oil
- 1/2 cup sliced scallion (greens only)
- 1 tbsp minced garlic
- 3/4 tsp cumin
- 1/2 tsp chili powder
- juice of half a lime
- 2 cups roughly chopped avocado (about 4 avocados)
- salt and pepper to taste
- 1. Scrub the potatoes, and cut them into bite sized pieces.
- 2. Boil in a large pot of generously salted water, until tender. Drain and set aside to cool.
- 3. While the potatoes are cooking, saute the scallion and garlic in the oil, over low-medium heat, until tender and fragrant.
- 4. Transfer the cooked onions and garlic to a large mixing bowl.
- 5. Stir in the cumin, chili powder, and juice.
- 6. When the potatoes have cooled, so they are no longer steaming, gently toss them in the dressing.
- 7. Season with salt and pepper to taste.
- 8. Before serving, carefully stir in the avocado.
More riffs on traditional potato salad:
|creamy dill sweet potato salad|
|creamy, crunchy vegan potato salad|
|sesame ginger potato salad|