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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Servings: 4
Calories: 220kcal
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!
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