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.
California Avocado Tri-Color Potato Salad
Nutritional Highlights (per serving)
|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|
|1 1/2||Tbsp.||white wine vinegar|
|2||cloves garlic, large, pressed through a garlic press|
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%