Avocado potato salad sounded like a really good idea. I had two perfectly ripe avocados, but for once I was out of potatoes. Poo. I asked my P.S. (Potato Salad lover) to bring home a bag, which he did, then we had a busy weekend of dining out and I didn’t get around to making the potato salad.
One morning as I was getting ready for work, my P.S. asked if I was making the salad for dinner. He was planning to grill brats. I shrugged and said I didn’t have time. He cheerfully volunteered to make it, so I left him the recipe on the kitchen computer. I was kind of disappointed that I wasn’t going to make it myself. But I left directions for him to take pictures for my blog. He was on vacation for two weeks and did more of the daily cooking anyway.
Later he talked me through what he’d done. He started by scrubbing then cutting the potatoes into chunks and boiling them until fork tender. I’d left it up to him if he wanted to peel them or not. We like them either way. Then he let them cool a bit before dicing them into smaller chunks and putting them into a large bowl.
While he was boiling the potatoes he also boiled three eggs in a smaller saucepan. He then set them in cold water to cool before peeling and dicing them into the large bowl. The green onions were already thinly sliced in a container in the fridge, so he added them to the bowl.
Next he halved and scooped the avocados into a shallow bowl, added the Greek yogurt and mashed them with a potato masher until they were fairly smooth. He added lime juice, cayenne, salt and pepper and stirred the dressing thoroughly to blend.
The dressing was added to the bowl and then stirred together with the diced potatoes and eggs. He tasted for flavor, decided to add a touch more salt, then put it into a container, covered it and refrigerated it until dinner.
At dinner time he stirred the salad once more before serving. I was so impressed with the flavor; I loved the change avocado made in a simple potato salad. The touch of lime was perfect, enhancing the avocado flavor. I think the green onions were a better choice than the red onion that most of the recipes I looked at were calling for.
Many of the recipes also called for diced jalapenos or other kinds of peppers, and maybe they would be nice to try another time. I didn’t want the salad to be guacamole with potato chunks; I wanted a simple change from mayo to an avocado/yogurt dressing. Perhaps we’ll enter the spicy zone in the future! The salad is tasty and mild as it is; very satisfying.
Avocado Potato Salad
5-6 russet potatoes; scrubbed and cut into chunks
6 green onions; thinly sliced
2/3 cup Greek yogurt
2 tablespoons lime juice
1 teaspoon salt
½ teaspoon black pepper
1/4 teaspoon cayenne
Boil potatoes in salted water until fork tender. Remove from heat, drain and let cool for handling. Dice into 1” cubes into a large bowl.
Put eggs into saucepan and just cover with water. Bring to a full rolling boil and boil for 3 minutes. Shut burner off and let set for 5 minutes, then put under cold water to bring temperature down. Peel and dice into the large bowl.
Slice green onions and add to bowl.
In a shallow dish, halve avocados and scoop out pulp. Add Greek yogurt, lime juice, cayenne, salt and pepper. Mash with potato masher or fork until smooth. Taste for seasoning, adding more if desired.
Add avocado dressing to large bowl and mix until potatoes are coated with dressing. Cover and refrigerate until served.