Guacamole and potatoes? Yes, please.
This is one of those “why didn’t I think of that?” recipes. I like guacamole. I love potatoes. Why didn’t I ever think to put them together?
Besides being delicious on its own, the avocado in this salad is a great, healthy alternative to mayonnaise. Avocados area an excellent source of monounsaturated fat, which may improve blood cholesterol levels and lower the risk of heart disease.
With temperatures inching higher, and spring and summer on the way, I anticipate many servings of this creamy, delicious, slightly-unexpected side dish.
Creamy Avocado Potato Salad
Adapted from Vegan Brunch
2 lbs fingerling or baby Yukon Gold potatoes, cut into 3/4 inch chunks
1 tablespoon cilantro
1 clove of garlic, peeled
2 ripe avocados
2 tablespoons lime juice, from a lime or two
1/2 tsp salt
1/4 teaspoon ground cayenne pepper (optional)
1 plum tomato, chopped
1/2 small red onion, diced small
1/2 English cucumber (or regular cucumber), diced very small
Put the potatoes in a pot and cover with cold water. Cover the pot and bring the water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork. Drain and set aside to cool. I put them in the refrigerator while I prepared the dressing.
To prepare the dressing, place the garlic clove and cilantro in the food processor and process for about 10 seconds, until the cilantro and garlic are chopped. Next, split the avocados in half, remove the seeds and scoop the flesh into the food processor. Add the garlic, lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse three or four times, until they are incorporated but not completely blended.
Put the potatoes and cucumbers in a large mixing bowl. Add the avocado mixture and mix well, being sure not to mash the potatoes. Taste and add more salt and lime juice to taste. Sprinkle a little extra cayenne pepper on top, if you like.
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