Avocado Dill Potato Salad

With the thought of summer barbecues, potlucks and picnics on the horizon, I can think of no better accompaniment to those events than potato salad. My potato salad veers a little bit away from the traditional style. I use avocados in the place of mayo, and it’s just as tasty and delicious as can be.

Four days ago Alpha and I got a new grill, this inspired me to make some potato salad to go along with our freshly grilled corn and vegan Beyond burgers. I’m really excited to use this new beast, you’ll be seeing some ‘grilled’ recipes in the days to come.

Avocado Dill Potato Salad

Prep Time: 15 mins | Cook Time: 25 mins

Potato salad is a guilty pleasure of mine and a killer comfort food. This recipe is great as a side dish or as a plateful for lunch. Eat it how you please.

Number of servings: 4

Ingredients:

2 lbs Yukon Gold potatoes

3 celery stalks, chopped

1 cup sweet onion, chopped

3 tbsp dill, chopped

Avocado Dressing:

2 avocados

1 1/2 tbsp brown mustard

2 tsp apple cider vinegar

1 tsp agave syrup

1 clove of garlic

1 tsp sea salt

1/4 tsp smoked paprika

1/4 tsp pepper

(add more sea salt and pepper as needed)

Bring a large pot of water to boil for the potatoes, you do not need to peel the Yukon Golds. The skin has a buttery flavor that lends itself well to this dish and will enhance the flavor of the potato salad. Once the water is boiling, place the potatoes in the water and cover, boiling for 25 minutes. Your potatoes should be easily pierced with a fork when they are done. Remove the potatoes from heat and drain into a colander to cool.

In the meantime prepare the avocado dressing for the salad. Cut the avocados in half and remove the seed and place the avocado flesh in the food processor. Next add in brown mustard, apple cider vinegar, agave syrup, garlic, sea salt, pepper and smoked paprika. Turn on your food processor and blend until smooth.

Once the potatoes are cool, I give them a rough chop and then toss them in a large bowl. Toss in the celery, onion, and dill and give it a mix. Lastly add in the avocado dressing and stir to combine. Season with sea salt and pepper to taste. For best flavor results place in the fridge and chill until the potato salad is completely cool, usually it takes 2-3 hours. You can still eat it right away and it will be delicious, it’s just a bit tastier when it’s cold.

plated

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress.com.

Up ↑

%d bloggers like this: