Avocado Potato Salad at home
- Yield 8
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Avocado Potato Salad at home is a salad recipe on Avoteb. The yield on the card is 8. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 3 pounds Yukon Gold or red potatoes, quartered
- Kosher salt
- 2 Tablespoons ALDI SimplyNature apple cider vinegar
- 1 1/4 cups ALDI FriendlyFarms plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon freshly-cracked black pepper
- 4 hard-boiled eggs, peeled and diced
- 2 medium organic avocados, peeled, pitted and diced
- half of a small red onion, peeled and thinly-sliced (or diced)
- 1/2 cup chopped celery (about 2-3 celery ribs)
- 1/4 cup chopped fresh cilantro
- optional toppings: pinch of chili powder, extra chopped fresh cilantro, extra black pepper
Method
Set the potatoes in the bottom of a large stockpot. Fill the pot with cold water until it reaches an inch above the potatoes, then add a tablespoon of salt to the water.
Warm the potatoes over a hot burner until the water reaches a rolling boil. Then reduce heat to medium, and let it bubble gently for 15-20 minutes, or until the potatoes are fork-tender and cooked through.
Lift from heat and strain out the water. Then once the potatoes have cooled for a few minutes, remove and discard the potato skins. Then dice the potatoes into small bite-sized pieces, and sprinkle with the vinegar. Keep nearby.
In a large mixing bowl, whisk together the Greek yogurt (or mayo), Dijon mustard and black pepper until combined.
Tip in the diced potatoes, hard-boiled eggs, avocado, red onion, celery and cilantro to the mixing bowl. Then very gently toss the potato salad until all of the ingredients are combined and evenly coated with the Greek yogurt sauce.
Finish with skippable toppings if desired.
Plate while it is hot. Or cover the salad with plastic wrap so that the plastic is completely touching the top of the salad with no air bubbles, and refrigerate for up to 2 days. (The avocados may brown slightly after a few hours, but they will still be safe and satisfying to eat.)
