I love June when the temperatures aren't too hot, the days are long and weekends are spent BBQing with friends. An easy side dish that puts a spin on the classic potato salad is my Avocado Potato Salad. This dish may be easy but it does take some time to put together but don't let that discourage you. Putting in the time is worth it.
2 pounds of yellow potatoes
1 large avocado
1/2 bunch of green onions
3 celery stalks
1/2 red onion
1/2 cup dill
2 tsp lemon juice
1 tbsp Dijon mustard
1/4 tsp paprika
1/2 tsp sea salt
1 1/2 tsp maple syrup
Ground pepper for taste
Steam potatoes for about 10 minutes or until tender in the center.
Run potatoes under cold water and store in refrigerator for one hour.
Quarter potatoes and place them in a large bowl.
In a separate bowl mash avocado with lemon juice, dijon mustard, paprika, salt and maple syrup into a creamy dressing consistency. Add ground pepper to taste.
Chop dill, onion, celery and green onion and add to the bowl with the potatoes.
Add avocado dressing and gently toss until everything is coated.
Avocado Potato Salad is ready to server or store in refrigerate until the next. Remember the avocado will darken and break down pretty quickly.
All the work is in the prep but trust me you won't be disappointed. If you don't want to use yellow potatoes you can easily switch with red potatoes. White onion instead of red. The options are endless. The maple syrup is optional too but it does help reduce the acidity from the lemon juice and dijon mustard.
Do you have a secret ingredient you like to add to your potato salad? Drop it in the comments and I'll give it a try.
With Love From Peak Valley,