POTATO & AVOCADO SALAD
The perfect side salad that counts as 1 of your 5-a-day
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 314 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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
Categories Salad Potato Side Low Cal Lemon Avocado Summer Healthy Chive Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 6
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
Avocados and potatoes, what could be better?
Provided by AYOUNGSTEDT
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 34 g, Cholesterol 8.6 mg, Fat 25.1 g, Fiber 7.4 g, Protein 6.1 g, SaturatedFat 3.9 g, Sodium 165.8 mg, Sugar 4.6 g
AVOCADO POTATO SALAD
Make and share this Avocado Potato Salad recipe from Food.com.
Provided by agileangus
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234.9, Fat 9.7, SaturatedFat 1.4, Cholesterol 0.3, Sodium 369.5, Carbohydrate 34.9, Fiber 6.4, Sugar 5.8, Protein 5.2
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