Description
Avocado Potato Salad is a delightful and nutritious twist on the traditional potato salad, perfect for warm weather gatherings. By substituting mayonnaise with creamy avocados, this recipe provides a deliciously fresh option that is not only lower in calories but also packed with healthy fats and nutrients. Enhanced with zesty lime juice and fragrant cilantro, this salad makes an excellent side dish for picnics, barbecues, or potlucks. Its versatility allows it to pair beautifully with grilled meats or stand alone as a light lunch. Create this easy-to-make salad that will impress your guests while keeping your meal light and satisfying.
Ingredients
Scale
- 2 lb potatoes (washed and peeled)
- 3 large avocados
- 1 small cucumber (chopped into small cubes)
- 2 tbsp finely chopped fresh cilantro
- Juice of 1/2 lime
- Salt and pepper to taste
Instructions
- Cook potatoes in a large pot of boiling water for 15-20 minutes until fork-tender. Drain and let cool before cubing.
- Halve avocados, remove pits, and cube the flesh.
- In a large mixing bowl, combine cubed potatoes, avocado, cucumber, cilantro, lime juice, salt, and pepper.
- Gently mix until the avocado coats the potatoes well but maintains some chunks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg