Avocado Potato Salad

Avocado Potato Salad Recipe with Lemon Garlic Mayonnaise Dressing

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Avocado Potato Salad is a refreshing twist on the classic potato salad, incorporating the creamy texture and rich flavor of avocados. This dish is perfect for picnics, potlucks, or as a hearty side dish for your family dinners. The combination of soft potatoes, crunchy celery, sweet onions, and the smoothness of avocados dressed in a tangy lemon-mayonnaise dressing makes this salad a delightful experience for the taste buds.

History

The concept of potato salad originated from European cuisine and has evolved over centuries. The addition of avocados is a relatively modern twist, reflecting the growing popularity of avocados in culinary uses beyond guacamole. This particular recipe, with its unique blend of ingredients, represents a fusion of traditional and contemporary flavors, showcasing how versatile avocados can be.

Ingredients

0.33 cup of fresh lemon juice
2 tsp of finely chopped garlic
0.75 cup of mayonnaise
0.25 cup of olive oil
36 oz (1.02 kg) of diced and cooked red new potatoes
1 cup of diced celery
1 cup of chopped sweet onion
2 lb (907 g) of diced california avocados
0.5 cup of chopped cilantro
cilantro sprigs or celery leaves - as needed for garnish

How to prepare

To make the dressing, mix lemon juice and garlic. Stir in mayonnaise and olive oil. Reserve.
Combine potato, celery, and onion. Fold in the reserved dressing.

Just before service

Gently fold in avocado and cilantro.

Per order

Garnish a 0.5 cup serving with cilantro sprigs or celery leaves.

Variations

For a vegan version, use vegan mayonnaise.
Add crispy bacon bits for extra flavor and texture.
Incorporate hard-boiled eggs for additional protein.

Cooking Tips & Tricks

To prevent the avocados from browning, add them to the salad just before serving.

- Use red new potatoes for their firm texture and ability to hold shape after cooking.

- For a lighter version, substitute half of the mayonnaise with Greek yogurt.

Serving Suggestions

Serve this salad chilled or at room temperature. It pairs wonderfully with grilled meats or as part of a buffet spread.

Cooking Techniques

The key technique in this recipe is the gentle folding of ingredients to maintain the texture and integrity of the avocados and potatoes.

Ingredient Substitutions

Substitute lime juice for lemon juice for a different citrus profile.

- Use scallions instead of sweet onions for a milder onion flavor.

Make Ahead Tips

Prepare the potato, celery, and onion mixture ahead of time and store it in the refrigerator. Add the avocados and cilantro just before serving to keep them fresh.

Presentation Ideas

Serve the salad in a clear glass bowl to showcase the colorful ingredients. Garnish with extra cilantro sprigs or celery leaves for an elegant touch.

Pairing Recommendations

This salad pairs beautifully with grilled chicken, fish, or steak. It also complements spicy dishes by providing a cooling contrast.

Storage and Reheating Instructions

This salad is best enjoyed fresh and does not reheat well due to the avocados. Store any leftovers in an airtight container in the refrigerator for up to one day.

Nutrition Information

Calories per serving

A serving of this salad contains approximately 250 calories, making it a relatively light but satisfying side dish.

Carbohydrates

This Avocado Potato Salad is relatively high in carbohydrates, primarily from the potatoes, which are a good source of energy. A serving contains approximately 30 grams of carbohydrates.

Fats

Thanks to the avocados and olive oil, this salad is rich in healthy monounsaturated fats. These fats are beneficial for heart health. A serving contains about 15 grams of fat, the majority of which are healthy fats.

Proteins

This dish is not a high-protein food, but it does provide a modest amount, approximately 4 grams per serving, mainly from the mayonnaise and avocados.

Vitamins and minerals

Avocado Potato Salad is an excellent source of various vitamins and minerals, including Vitamin C from the lemon juice, Vitamin E from the avocados, and potassium from the potatoes. It also provides a good amount of dietary fiber.

Alergens

This recipe contains eggs (in the mayonnaise) and may not be suitable for individuals with egg allergies. It is gluten-free, nut-free, and dairy-free.

Summary

Overall, Avocado Potato Salad is a nutritious dish, providing healthy fats, essential vitamins, and minerals. It's a calorie-conscious choice that doesn't compromise on flavor or satisfaction.

Summary

Avocado Potato Salad is a versatile and nutritious dish that combines the classic comfort of potato salad with the creamy luxury of avocados. It's a perfect choice for those seeking a healthy yet hearty side dish. With its rich flavors and beneficial nutrients, this salad is sure to be a hit at any gathering.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Avocado Potato Salad. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother. She had a knack for finding the most unique and delicious recipes from all over the world, and this one was no exception.

I still remember the day she pulled out a tattered old cookbook from her collection and showed me the recipe for Avocado Potato Salad. It was unlike anything I had ever seen before - a perfect blend of creamy avocado, tender potatoes, and tangy dressing. My mouth watered just thinking about it.

My grandmother explained to me that she had learned this recipe from a dear friend who had traveled to Mexico and brought back a taste of the country with her. She had been kind enough to share the recipe with my grandmother, who in turn passed it down to me. I felt honored to be entrusted with such a special and delicious recipe.

As I set out to make the Avocado Potato Salad for the first time, I carefully gathered all the ingredients - ripe avocados, red potatoes, red onion, cilantro, lime juice, and a few secret spices that gave the dish its unique flavor. I followed the recipe step by step, chopping, mixing, and tasting along the way.

The kitchen was filled with the fresh scent of cilantro and lime as I mixed the creamy avocado with the tender potatoes. I couldn't wait to taste the finished dish and see if it lived up to the hype.

Finally, the Avocado Potato Salad was ready. I scooped a generous portion onto a plate and took my first bite. The flavors exploded in my mouth - the creamy avocado, the tangy dressing, the tender potatoes. It was a perfect balance of flavors and textures, and I knew I had found a new favorite recipe.

Over the years, I have made the Avocado Potato Salad countless times for family gatherings, potlucks, and special occasions. It has become a signature dish of mine, and everyone always raves about how delicious it is. I love sharing the recipe with others and passing on the tradition of making this special dish.

As I make the Avocado Potato Salad now, I can't help but think back to that first time I made it with my grandmother. She taught me so much about cooking and inspired me to always be adventurous in the kitchen. I am forever grateful for her guidance and for passing down this wonderful recipe to me.

In a world filled with fast food and prepackaged meals, there is something truly special about making a dish from scratch using fresh, wholesome ingredients. The Avocado Potato Salad is a perfect example of this - a simple yet flavorful dish that brings joy to everyone who tastes it.

So as I sit down to enjoy a bowl of Avocado Potato Salad, I am filled with gratitude for the generations of cooks who have passed down their knowledge and recipes to me. I hope to continue this tradition and share the joy of cooking with others for many years to come. And who knows, maybe one day my own grandchildren will be making this delicious dish and thinking back on the memories we made together in the kitchen.