Tangy Potato-Avocado Salad Recipe

Name: Tangy Potato-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium red potatoes, unpeeled,cut into 1 inch cubes; water, for boiling; 2 avocados, peeled,pitted,and cubed; 6 tablespoons fresh lime juice; 2 cloves garlic, crushed; 2 tablespoons honey mustard (use your favorite honey mustard!!); 2 teaspoons sugar; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1 tablespoon extra virgin olive oil; ½ cup nonfat plain yogurt; ½ cup sweet onion, chopped; ¼ cup fresh cilantro leaves, chopped

Servings: persons

6 medium red potatoes, unpeeled,cut into 1 inch cubes
water, for boiling
2 avocados, peeled,pitted,and cubed
6 tablespoons fresh lime juice
2 cloves garlic, crushed
2 tablespoons honey mustard (use your favorite honey mustard!!)
2 teaspoons sugar
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
½ cup nonfat plain yogurt
½ cup sweet onion, chopped
¼ cup fresh cilantro leaves, chopped

1
First you will need to boil your potato cubes in a large pot with water to cover.
2
Boil approx 15 minutes, until just tender.
3
Meanwhile, toss avocado cubes with 2 tablespoons of lime juice and set aside.
4
Drain the potatoes once tender, and place in bowl of cold water.
5
Once your potatoes have cooled, drain well and place in a large bowl.
6
Then whisk 1/4 cup (4 Tablespoons) lime juice, crushed garlic, honey mustard, sugar, salt, pepper, extra virgin olive oil, and yogurt in a nonreactive bowl to make the dressing.
7
Taste, and adjust seasoning to your liking.
8
Pour the dressing over the potatoes and toss gently.
9
Then gently fold in the avocados, onions and cilantro.
10
You may serve this at room temperature, but it is best covered tightly and chilled for 1-3 hrs before serving.
11
Can be prepared up to three hours in advance before serving.
12
ENJOY!

183

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 13 ingredients. The key ingredients include: 6 medium red potatoes, unpeeled,cut into 1 inch cubes, water, for boiling, 2 avocados, peeled,pitted,and cubed, 6 tablespoons fresh lime juice, and more.

Yes, Tangy Potato-Avocado Salad 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.

Tangy Potato-Avocado Salad

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