Description
Avocado Potato Salad is a vibrant, nutritious twist on the classic dish, perfect for summer picnics and gatherings. By replacing mayonnaise with creamy avocados, this salad not only enhances the flavor but also boosts its health benefits. With the fresh crunch of cucumbers and the aromatic touch of cilantro, each bite is delightful. This easy-to-make salad is versatile enough to serve as a light main course or a side dish that will leave your guests raving. Enjoy it chilled, in lettuce wraps, or paired with grilled proteins for a refreshing meal option.
Ingredients
Scale
- 2 lb potatoes (washed and peeled)
- 3 large ripe avocados
- 1 small cucumber (chopped)
- 2 tbsp fresh cilantro (finely chopped)
- Juice of 1/2 lime
- Salt and pepper to taste
Instructions
- Cook the potatoes in a large pot of boiling water for 15–20 minutes until fork-tender. Drain and let cool before cutting into cubes.
- Halve the avocados, remove the pits, and cube them.
- In a large bowl, combine cooled potatoes, cubed avocados, chopped cucumber, and cilantro.
- Squeeze lime juice over the mixture and season with salt and pepper. Mix gently until everything is well combined.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg