Potato salad with avocado

Potato salad with avocado - a simple and delicious recipe

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Potato salad with avocado is a perfect choice for a healthy lunch, a tasty side dish, or even a colorful appetizer. This recipe combines the creamy texture of avocado with boiled potatoes, bringing not only an attractive appearance but also a unique flavor.

Ingredients:
- 500 g potatoes (ideally, new potatoes or white potatoes)
- 2 ripe avocados
- 1 small red onion
- 100 g natural yogurt or sour cream
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 bunch of fresh parsley (optional, for garnish)

Step 1: Preparing the potatoes
Start by peeling the potatoes and cutting them into cubes of about 2-3 cm. This will ensure even boiling. Place the potatoes in a pot with cold water and add a little salt. Bring to a boil, then let them simmer for 15-20 minutes or until they become soft but not too soft to fall apart. Check with a fork; if it goes in easily, they are done.

Step 2: Preparing the dressing
Meanwhile, you can prepare the dressing. In a bowl, add the natural yogurt (or sour cream), lemon juice, olive oil, salt, and pepper to taste. Mix all the ingredients well until you get a smooth composition. The lemon juice not only adds a fresh taste but also helps preserve the color of the avocado.

Step 3: Cutting the avocado and onion
After the potatoes have boiled, let them cool slightly. In the meantime, cut the avocados in half, remove the pits, and use a spoon to scoop the flesh into a bowl. Cut the flesh into large cubes. Also, finely chop the red onion. These ingredients will add extra texture and flavor to your salad.

Step 4: Assembling the salad
In a large bowl, combine the boiled potatoes, avocado cubes, and chopped red onion. Pour the dressing over the mixture and gently stir to avoid smashing the avocado. Taste and adjust the seasoning if necessary.

Step 5: Serving
Transfer the salad to a platter or a serving bowl. You can garnish with chopped fresh parsley for a more vibrant look. This salad can be served warm or cold, making it versatile for any meal.

Possible variations:
If you want to add extra flavor, you can include ingredients such as green or black olives, halved cherry tomatoes, or even pieces of feta cheese for a salty note. You can also replace the yogurt with homemade mayonnaise or a mustard-based dressing for a more intense flavor.

Practical tips:
Make sure the avocados are well-ripe to achieve a creamy texture. Choose them to be slightly soft to the touch but not too soft. You can store the salad in the refrigerator for the next day, but it is recommended to add the dressing just before serving to prevent the avocado from oxidizing.

This potato salad with avocado is not only a healthy option but also a dish that will impress any guest. Enjoy it alongside a slice of whole grain bread or as a side dish with grilled fish. Enjoy your meal!

Boiled potatoes are peeled. The avocado is peeled and cut into strips. Olive oil, lemon juice, salt, and pepper are added, mixed, and it's ready! The fresh salad can be served with fish. Enjoy your meal! The Potato and Avocado Salad recipe was suggested by Mudjahista on the recipe forum.

 Ingredients: boiled potatoes in their skin, avocado, juice from 1-2 lemons, olive oil, salt and pepper.

 Tags:  avocado salad salads