Description
Jamie oliver’s avocado potato salad combines creamy textures with zesty Mediterranean flavors. Fresh herbs and tangy dressing elevate this simple side dish for you to enjoy with grilled meats or as a light summer meal.
Ingredients
Scale
- 3 lbs (1.36 kg) Yukon Gold or red potatoes, quartered
- 2 medium organic avocados, peeled, pitted, and diced
- 4 hard-boiled eggs, peeled and diced
- ½ cup chopped celery (thinly sliced)
- ½ small red onion, thinly-sliced or diced
- ¼ cup chopped fresh cilantro
- 1 ¼ cups plain Greek yogurt or mayonnaise
- 2 tbsps apple cider vinegar
- 1 tbsp Dijon mustard
- Kosher salt
- ¼ tsp freshly cracked black pepper
- Pinch of chili powder
- Extra chopped fresh cilantro
- Bacon
- Dill
- Extra black pepper
Instructions
- Potato Preparation: Immerse quartered potatoes in a stockpot filled with cold, salted water. Bring to a rolling boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
- Cooling and Seasoning: Drain potatoes and allow to cool. Remove skins and cube, then drizzle with white vinegar to infuse depth of flavor.
- Dressing Creation: Whisk Greek yogurt, Dijon mustard, and black pepper in a large mixing bowl until smooth and well-integrated.
- Ingredient Assembly: Incorporate diced potatoes, hard-boiled eggs, avocado chunks, diced red onion, chopped celery, and cilantro into the creamy dressing. Gently fold to ensure even coating and prevent mashing delicate ingredients.
- Finishing Touch: Optionally embellish with additional herbs, a light dusting of paprika, or fresh cilantro leaves to enhance visual appeal and provide a burst of aromatic complexity.
Notes
- Potato Perfection: Boil potatoes until fork-tender to ensure a creamy, melt-in-your-mouth texture without turning them mushy.
- Vinegar Magic: Drizzling white vinegar over warm potatoes helps them absorb flavor and creates a more complex taste profile.
- Chill for Flavor: Let the salad rest in the refrigerator for 30 minutes before serving to allow ingredients to meld and develop deeper flavors.
- Freshness Factor: Add avocado and herbs just before serving to maintain their vibrant color and prevent browning or wilting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 90 mg