Purple Potato Salad With Avocado-Chia Dressing Recipe

Name: Purple Potato Salad With Avocado-Chia Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds baby purple or red creamer potatoes, unpeeled, scrubbed, and quartered; 1 1/4 teaspoons sea salt; 1/2 Hass avocado, pitted, peeled, and diced; 2 tablespoons freshly squeezed lemon juice (from about 1 small lemon); 1/2 cup freshly brewed jasmine green or white tea, at room temperature; 2 tablespoons plain yogurt (not Greek yogurt); 1/4 cup white chia seeds; 1 garlic clove, peeled and minced; 2 green onions, green and white parts, thinly sliced on diagonal; 1 medium celery stalk, thinly sliced on diagonal; 1 tablespoon finely chopped fresh dill or cilantro

Servings: persons

1 1/2 pounds baby purple or red creamer potatoes, unpeeled, scrubbed, and quartered
1 1/4 teaspoons sea salt
1/2 Hass avocado, pitted, peeled, and diced
2 tablespoons freshly squeezed lemon juice (from about 1 small lemon)
1/2 cup freshly brewed jasmine green or white tea, at room temperature
2 tablespoons plain yogurt (not Greek yogurt)
1/4 cup white chia seeds
1 garlic clove, peeled and minced
2 green onions, green and white parts, thinly sliced on diagonal
1 medium celery stalk, thinly sliced on diagonal
1 tablespoon finely chopped fresh dill or cilantro

1
["Place the potatoes in a large saucepan and cover with cold water. Add 3/4 teaspoon of the salt and bring to a boil over high heat. Cover, reduce heat to medium-low, and cook until potatoes are just tender, about 10 minutes. Drain potatoes, place in a large bowl, and chill in the refrigerator.", "In a bowl, thoroughly mash the avocado with the lemon juice until smooth. Add the tea, yogurt, chia seeds, garlic, a few drops of hot pepper sauce, and 1/4 teaspoon of the salt and whisk to combine. Let stand for about 20 minutes. (Makes 1 1/4 cups avocado-chia dressing.)", "Remove the potatoes from the refrigerator. Add the green onions, celery, and the remaining 1/4 teaspoon of salt to chilled potatoes and gently toss. Smear the avocado-chia dressing onto four salad plates, creating a ""bed"" for the potato salad. Top with the potato mixture, sprinkle with dill, and serve."]

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds baby purple or red creamer potatoes, unpeeled, scrubbed, and quartered, 1 1/4 teaspoons sea salt, 1/2 Hass avocado, pitted, peeled, and diced, 2 tablespoons freshly squeezed lemon juice (from about 1 small lemon), and more.

Yes, Purple Potato Salad With Avocado-Chia Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Purple Potato Salad With Avocado-Chia Dressing

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