Herbed Avocado Potato Salad is a refreshing twist on the classic, bringing a creamy, herbaceous blend to your table. Perfect for a summer picnic or a cozy winter meal, this dish offers a delightful balance of textures and fresh flavors.
Russet potatoes provide a sturdy, absorbent base that complements the creamy avocado. Their starchy texture helps soak up the flavors beautifully.
Avocados add rich creaminess and healthy fats, making this salad luscious without the need for mayo.
Fresh herbs like dill and parsley bring brightness and a fragrant aroma that elevates the dish.
Olive oil and lemon juice create a simple dressing that enhances the natural flavors without overpowering them.
Red onion offers a crisp, slightly sharp contrast to the creamy elements, adding a bit of crunch and color.
Apple cider vinegar provides a tangy note that balances the richness of the avocado.
This salad pairs wonderfully with grilled chicken or fish. For a vegetarian option, serve it alongside grilled vegetables or a bean salad. It's also fantastic as a light lunch on its own.
Start by boiling the potatoes in salted water. This should take about 20 minutes until they're tender enough to pierce with a fork. Once they're done, drain them well and let them cool so they're easier to handle.
Once cooled, chop the potatoes into bite-sized pieces. This makes them perfect for mixing and ensures every bite is flavorful.
In a large bowl, combine the avocado, olive oil, lemon juice, salt, and pepper. Mash everything together until you have a smooth, creamy mixture.
Add the cooled potatoes to the avocado mix. Toss in the dill, parsley, red onion, and apple cider vinegar. Gently fold everything together until the potatoes are well coated and the herbs are evenly distributed.
Chill the salad for at least 30 minutes before serving. This allows the flavors to meld and makes the salad even more refreshing.
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