Make this scrumptious potato salad for the warm days! Substituting mayonnaise for avocado is not only delicious, but it’s also a healthy twist that boosts the protein and healthy fats content!
Better-for-You Potato SaladCourse: SidesCuisine: AmericanDifficulty: Easy
Potato salad is a staple at any picnic, outdoor event or get-together. Give yours a healthy twist by replacing mayo with avocado!
2 POUNDS YUKON POTATOES (OR OTHER WAXY POTATO) SCRUBBED
1 LEMON JUICED
1 HASS AVOCADO PITTED
5 OUNCES PLAIN GREEK YOGURT
1 TABLESPOON OLIVE OIL
1 CLOVE GARLIC
1 MEDIUM RED ONION FINELY DICED
1 STICK CELERY FINELY CHOPPED
1/2 TEASPOON GROUND CUMIN
1 TEASPOON DRY DILL
SALT AND PEPPER TO TASTE
- Cover potatoes with water and bring to a boil. Cook until fork tender. Drain and let cool down completely before cutting in small cubes. Leave the skin on potatoes if so desired. (You’ll be taking advantage of the fiber in the skin.)
- In a separate pot, cover eggs with cold water. Simmer for about 15-20 minutes. Let sit for 5-10 minutes. Drain and peel. Cut in small pieces or mash with a fork. Set aside.
- While potatoes and eggs are cooking, make the dressing. In a food processor, combine all ingredients except onion, celery and dill. Process until smooth. Season with salt, pepper, cumin and dill. Mix everything together and enjoy!