RECIPES

California Avocado Tri-Color Potato Salad

1 Star2 Stars3 Stars4 Stars5 Stars (0)Loading... Read Comments

Total Time:

18min

Cook Time:

8min

Prep Time:

10min

Nutritional Highlights (per serving)

See Full

200
Calories
6 g
Total Fat
6 g
Dietary Fiber
6 g
Protein
32 g
Total Carbs
 California Avocado Tri-Color Potato Salad

This tricolor potato salad is mayo-free and full of nutrients. It has a classic potato salad flavor with a fun twist from the addition of creamy avocado chunks and a tangy and slightly sweet non-fat Greek yogurt garlic-dill dressing.

Ingredients

Serves: 8
  potatoes, washed and cut into chunks (1/2 inch pieces)*
cup  Greek yogurt, non-fat, plain
1/3  cup  fresh dill, finely chopped with large stems removed
Tbsp.  Dijon mustard
Tbsp.  maple syrup
1 1/2  Tbsp.  white wine vinegar
  cloves garlic, large, pressed through a garlic press
1/4  tsp.  sea salt
1/4  tsp.  black pepper
1/2  cup  red onion, finely chopped
cup  celery, finely chopped
1/3  cup  green onions, chopped
  ripe, Fresh California Avocados, peeled, seeded and diced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. In a large pot, bring water to a boil and add chopped potatoes. Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 8-10 minutes. Drain potatoes and rinse with cold water. Place potatoes in a large bowl.
  2. In a medium bowl, whisk together the yogurt, dill, mustard, maple syrup, vinegar, garlic and half the salt and pepper. Pour half the mixture over the potatoes and gently stir with a rubber spatula until the potatoes are well coated. Reserve remaining dressing.
  3. Add the onions, celery, green onion and avocado. Gently stir again. Season with reserved dressing and salt and black pepper to taste.
  4. Serve immediately (best when fresh) or chill in the refrigerator for a few hours. To store, place a piece of plastic wrap directly on the surface of the potato salad and refrigerate.

Serving Suggestion: Serve as a side dish at your next summer gathering. Best served immediately following preparation slightly warm or at room temperature.

Beverage Pairing: Sparkling water with lemon or lime.

*You can use any combination of potatoes you wish. For the tricolor effect. We used ½ lb. purple potatoes (4 small), ½ lb. sweet potato (3/4 large) and 1 lb. Yukon potatoes (3 medium). You can peel the potatoes in advance if desired, but this is not required.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION
PER SERVING
Calories 200
Total Fat 6 g
Trans Fat 0 g
Saturated Fat 1 g
Unsaturated Fat 3.5 g
Polyunsaturated Fat 0.5 mg
Dietary Fiber 6 g
Protein 6 g
Total Carbs 32 g
Cholesterol 0 mg
Sodium 180 mg
Potassium 630 mg
Total Sugar 7 g

Vitamin A 211 mcg; Vitamin C 23 mg; Calcium 75 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 54 mcg

% Daily Value*: Vitamin A 25%; Vitamin C 25%; Calcium 6%; Iron 6 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Comments

Other categories