Summer is the perfect time to fire up the grill and enjoy a backyard bash with friends and family. If you’re looking for a tasty side dish to serve with burgers, grilled chicken or smoky ribs, try this California Avocado Potato Salad. Small fingerling potatoes are boiled until tender, then tossed with a creamy dressing made with mustard, extra virgin olive oil, white wine vinegar and ripe California Avocados. The salad is finished with sliced radishes, chiles, scallions and plenty of fresh herbs. Each bite is fresh and punchy. A perfect summer side for a California-style gathering!
The California Avocado in this dressing is celebrated for its rich, creamy texture. Given that mustard and vinegar are two very assertive flavors, the avocado adds a brilliant subtlety in the finished salad. Also, because there’s no dairy in this potato salad, it can sit at room temperature for a number of hours without any worry of it spoiling, and it’s 100% vegan!
I found a gorgeous bunch of green radishes at the farmer’s market that were a perfect fit for this green-themed salad. If you can’t find something similar, you can use two regular red radishes instead. The radishes in this recipe provide some nice contrasting crunch against the softness of the cooked potatoes.
This California Avocado Potato Salad is best enjoyed at room temperature or chilled. You can make it up to several hours in advance, and store in the refrigerator until ready to serve. It will develop even more flavor while it sits in the fridge. Just add a final sprinkling of fresh herbs right before serving!
California Avocado Potato Salad Recipe
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
- 1 1/2 lbs. fingerling potatoes
- 1 tbsp. kosher salt
- 2 tbsp. white wine vinegar, divided
- 1 ripe California Avocado, peeled, seeded and diced
- 1 tbsp. Dijon mustard
- 2 tsp. extra virgin olive oil
- Freshly ground black pepper to taste
- 1 large green radish or 2 red radishes, trimmed and thinly sliced
- 1 serrano chile, thinly sliced
- 3 scallions, trimmed and thinly sliced
- 2 tbsp. finely chopped Italian parsley
- 2 tbsp. finely chopped dill
- Add potatoes to a large pot and cover with water up to an inch above the potatoes.
- Stir in salt and 1/2 tablespoon vinegar and bring water to a boil.
- Once boiling, reduce heat to medium-low and simmer the potatoes until they are fork tender (20 – 25 minutes). You should be able to easily pierce the potatoes with a fork, but they shouldn’t be falling apart.
- Drain the potatoes, then spread out evenly on a baking sheet, toss with 1/2 tablespoon vinegar, and let cool until warm (about 10 minutes).
- While the potatoes are cooling, prepare the dressing. Add avocado, mustard, olive oil and remaining vinegar to a medium bowl.
- Using a fork, mash and stir the mixture until mostly smooth. Season to taste with salt and black pepper. Flavors should be bright and bold!
- Cut potatoes into bite-sized pieces and place in a large bowl. Toss potatoes with the avocado dressing until evenly coated.
- Stir in the slices of radish, chile and scallion along with the chopped herbs. Season to taste with more salt and pepper.
- Finish the potato salad by sprinkling of herbs right before serving.