California Avocado Tri-Color Potato Salad

HomeRecipesDietHave A Plant®California Avocado Tri-Color Potato Salad

Total Time: 18 min

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Cook Time: 8 min

Prep Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 200

Total Fat 6g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3.5g

Cholesterol 0mg

Sodium 180mg

Total Carbs 32g

Dietary Fiber 6g

Total Sugars 7g

Protein 6g

Potassium 630mg

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.

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Serves: 8

Ingredients
Instructions

2 potatoes, washed and cut into chunks (1/2 inch pieces)* 1 cup Greek yogurt, non-fat, plain 1/3 cup fresh dill, finely chopped with large stems removed 2 Tbsp. Dijon mustard 2 Tbsp. maple syrup 1 1/2 Tbsp. white wine vinegar 2 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 1 cup celery, finely chopped 1/3 cup green onions, chopped 2 ripe, Fresh California Avocados, peeled, seeded and diced

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.
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.
Add the onions, celery, green onion and avocado. Gently stir again. Season with reserved dressing and salt and black pepper to taste.
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.