Creamy Avocado Lime Potato Salad: A Zesty Twist on a Classic

Say goodbye to boring potato salads! This Avocado Lime Potato Salad combines creamy avocado, zesty lime, and tender potatoes for a fresh, vibrant side dish that’s perfect for picnics, BBQs, or weeknight dinners. Inspired by Mexican flavors, this recipe swaps mayo for a healthier avocado-based dressing, making it gluten-free, vegan-friendly, and packed with flavor. Whether you’re a potato lover or an avocado addict, this salad delivers a satisfying texture and a bright, tangy kick that’ll keep you coming back for more.

Why This Recipe Works

No Mayo, All Flavor: By using ripe avocados and lime juice as the base, this salad is naturally creamy without heavy dressings. It’s lighter yet just as satisfying as traditional versions.

10-Minute Prep: Boil the potatoes, blend the dressing, and toss everything together. It’s nearly impossible to mess up, even for kitchen newbies.

Customizable Heat: Add jalapeños for spice, toss in corn for sweetness, or sprinkle with cotija cheese for a salty finish—this recipe adapts to your cravings.

What’s In Avocado Lime Potato Salad?

• Yukon Gold Potatoes: Hold their shape when boiled and have a buttery texture.
• Avocados: Create a rich, creamy dressing base.
• Fresh Lime Juice: Adds tanginess and prevents the avocados from browning.
• Red Onion & Cilantro: Provide crunch and fresh herbal notes.
• Jalapeño (optional): For a subtle spicy kick.

How To Make Avocado Lime Potato Salad

This recipe requires minimal cooking and maximizes flavor. Here’s the breakdown:

Step 1: Cook the Potatoes

1. Scrub 2 lbs of Yukon Gold potatoes and chop them into 1-inch cubes (no need to peel!).
2. Boil in salted water for 10-12 minutes until fork-tender. Drain and let cool slightly.

Step 2: Make the Avocado Lime Dressing

1. In a blender, combine 2 ripe avocados, ¼ cup lime juice, 2 minced garlic cloves, ½ tsp cumin, and ¼ cup water.
2. Blend until smooth, then season with salt and pepper to taste.

Step 3: Assemble the Salad

1. In a large bowl, gently mix the warm potatoes with ½ diced red onion, ½ cup chopped cilantro, and 1 diced jalapeño (if using).
2. Pour the avocado dressing over the potatoes and toss until evenly coated.
3. Chill for 15 minutes before serving to let flavors meld.

Sides for Avocado Lime Potato Salad

• Grilled Citrus Chicken: The tangy salad pairs perfectly with smoky, charred meat.
• Street Corn (Elote): Double down on the Mexican-inspired flavors.
• Black Bean Tacos: For a fully plant-based meal.
• Seared Fish: Try salmon or mahi-mahi for a light, healthy combo.

Recipe FAQ’s

Can I Make This Ahead of Time?

Yes! Prep the potatoes and dressing separately, then combine 1-2 hours before serving to prevent browning.

What If I Don’t Like Cilantro?

Swap it for parsley or fresh dill. The lime will still provide plenty of brightness.

Is This Salad Gluten-Free?

Absolutely! All ingredients are naturally gluten-free.

Other Recipes To Try

• Mango Black Bean Quinoa Salad: A tropical, protein-packed side.
• German Warm Potato Salad: Bacon-infused with a vinegar-based dressing.
• Spicy Roasted Chickpea & Sweet Potato Wraps: Vegan-friendly and meal-prep ready.
• Mustard Potato Salad: Perfect for picnics or as a side for grilled meats!
• Jicama Slaw with Chili-Lime Dressing: Crunchy, refreshing, and unexpected.
• Coconut Lime Rice with Edamame: A zesty twist on basic grains.

Creamy Avocado Lime Potato Salad

A fresh, no-mayo potato salad with creamy avocado, zesty lime, and a hint of spice. Perfect for summer gatherings or a quick lunch!

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Course: Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Chill Time: 15 minutes minutes

Servings: 4

Calories: 220kcal

Equipment

Medium Saucepan

Heatproof Bowl

Blender

Chef's Knife

Ingredients

• 2 lbs 900g Yukon Gold potatoes, scrubbed and cubed
• 2 ripe avocados pitted and peeled
• ¼ cup fresh lime juice about 2 limes
• 2 garlic cloves minced
• ½ tsp ground cumin
• ½ cup red onion finely diced
• ½ cup fresh cilantro chopped
• 1 jalapeño seeded and diced (optional)
• Salt and pepper to taste

Instructions

• Cook Potatoes: Boil potatoes in salted water for 10-12 minutes until tender. Drain and let cool slightly.
• Make Dressing: In a blender, combine avocados, lime juice, garlic, cumin, and ¼ cup water. Blend until smooth. Season with salt and pepper.
• Combine: In a large bowl, gently mix warm potatoes, red onion, cilantro, and jalapeño (if using). Pour dressing over and toss to coat.
• Chill: Refrigerate for 15 minutes before serving. Garnish with extra cilantro and lime wedges.

Notes

• Potato Tip: Waxy potatoes like Yukon Gold or red potatoes hold their shape better than russets.
• Make Ahead: Store dressed salad in an airtight container with plastic wrap pressed onto the surface to prevent browning.
• Add Protein: Mix in grilled shrimp or chickpeas to turn it into a main dish.
• Vegan-Friendly: Already plant-based! Just ensure all add-ins comply with dietary needs.
• Too Spicy? Omit jalapeño and add diced cucumber for crunch instead.
• Bonus Tip: Add charred corn or black beans for Southwest flair!

(P.S. Leftovers make amazing breakfast hash topping.)

Nutrition

Serving: 200g | Calories: 220kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Sodium: 180mg | Potassium: 890mg | Fiber: 7g | Sugar: 2g

Enjoy this vibrant twist on potato salad! Share your creations with #ZestyAvocadoSalad.