Creamy Avocado Potato Salad
Potato salad, without question, is always a crowd favourite. Whether it's for dinner parties, a side dish at a barbeque or as a refreshing lunch alternative to sandwiches, this recipe is sure to impress. So, if you're looking for a great side dish for Christmas lunch or a summer barbeque that's quick and easy to make and that will have your friends and family asking for the recipe, then look no further.Here, the humble potato joins forces with mashed avocado to come together as one of the best potato salads you'll ever try.
- 1 kg Red potatoes (Desiree) whole
- 1 Avocado mashed
- 4 Dill pickles finely chopped
- 2 stalk Celery finely chopped
- 1/2 Red onion finely chopped
- 1/2 cup Fresh Dill finely chopped
- 1/2 cup Fresh parsley finely chopped
- 1/2 cup Praise Vegan mayonnaise I chose Praise as it is dairy and egg free and much lower in sugar than others.
- 1 tbsp White wine vinegar can be replaced with lemon juice.
- 2 tbsp Dijon mustard
- 1 tsp Hot English mustard
- 1 tsp Smoked paprika
- 1/2 tsp Celtic sea salt
- 1/2 tsp White pepper
- 1 tbsp Celtic Sea Salt Added to water to boil potatoes in.
- Place whole potatoes (skin on) in a large pot. Cover with cold water, add salt and over high heat, bring to the boil.
- Boil potatoes for around 20 minutes until you can easily pierce with a skewer ( be careful not to over cook on this step or you'll end up with mashed potato).
- Drain water and refrigerate potatoes until completely cooled.
- While potatoes are boiling, add all other ingredients into a large mixing bowl and stir until well combined. Cover and refrigerate.
- Once potatoes are cooled, dice them into 2cm cubes.
- Add potato to the mixing bowl and, very gently, mix through.
- Serve as is.
When testing if potatoes are cooked, it is best if the skewer enters easily but the potato lifts with it rather than falling off. The potatoes will continue to cook slightly in there jackets while cooling. Potato salad really comes down to personal preference, for me I think it is at it’s best 24 hours after being made and kept in the fridge, but of course it’s great to eat right away. I also prefer to leave the skins on as it adds a nice splash of colour to the dish and some extra fibre.