Avocado Potato Salad

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5 from 2 votes

Course: Side Dish

Cuisine: Plant Based, Vegan, Vegetarian, Whole Food

Calories:

Author: Terri

Ingredients

2 ½ lbs red potatoes
3 large avocados
½ cup red onion, chopped
½ cup dill pickle, finely chopped
3 Tbs mustard
1 ¼ tsp lemon juice
¼ tsp pepper
Salt to taste
Fresh dill for garnish, optional

Instructions

Wash potatoes and cut into 1 inch chunks.
Place potatoes in a steamer or boil until soft, but firm enough so they don't fall apart.
Drain potatoes and let cool.
Once potatoes have cooled, start preparing the rest of the ingredients.
Chop up dill pickles, onions and place in a large mixing bowl.
Remove seeds from avocado and spoon into bowl.
Mash avocado, pickles and onions together.
Add mustard, lemon juice, pepper and salt.
Add diced potatoes, mix well until combined.
Garnish with fresh dill, optional

Notes

When making this recipe, it is best if eaten right away due to the avocado's natural tendency to turn brown. Best served cold.
Recipe adapted from Inspired Dreamer ~ Creamy Potato Salad

Nutrition