The Wisconsin Vegetable Gardener

Avocado Potato Salad

Posted on July 23, 2012

This is a fun spin on traditional potato salad.  And it is also vegan!

2 lbs potatoes (any kind), cut into 3/4 inch chunks
2 avocados
juice from 2 limes
1/2 tsp salt
1/4 teaspoon chilli powder (hot or mild) red pepper flakes would work too
1  tomato, chopped
1 small onion, diced small
1 medium size cucumber, diced small
scallions or cilantro for garnish (optional)

Put  potatoes in a pot and cover with water. Cover pot, bring water to a  boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes,  until potatoes are easily pierced with a fork. Drain, rinse with cold water then set aside to  cool.

While potatoes are cooling, prepare the dressing. Split the avocado in half, remove the seed and scoop the good stuff  a bowl. Add the lime juice, chilli powder and salt and mash with fork untill smooth. Once smooth and creamy, add the onion. Mix well and set aside.

Put  the potatoes, cucumbers, and onions in a large mixing bowl and mix them up. Add  the dressing and mix well. Add salt if needed. Wrap tightly and chill until ready to use. Garnish with scallions or fresh cilantro.