Avocado Potato Salad is a creamy delicious variation on the usual Mayonnaise potato salad I usually make.
I season the salad very lightly, but do sprinkle over a bit of extra Black Pepper just before serving. This Potato Salad can be served with any main meal.
We have had it (countless times!) with barbecued meat, week day meals, which the main dish varies from fish to chicken and all the rest of it.
The Avocado Potato Salad is equally delicious served warm (not piping hot though) or cold and I try to make it as often as Avocados are in season. This variation has quickly become more popular with my family than my usual Potato, Egg, Mayo salad, especially during Spring/Summer when we enjoy the salad cold.
You can of course also use plain regular sized potatoes, sliced into smaller cubes. Whenever I can, I use Baby Potatoes – it tastes just a little better than regular potatoes and then there is also no chopping as well !
The Lemon Juice not only gives a bite to the salad, but also helps to keep the Avocado a nice green color ( no black discoloration here! )
Avocado Potato Salad
900 g Baby Potatoes, peeled ( 2 pounds )
2 Avocados, peeled and pitted
3 TB Lemon Juice
Salt and Black Pepper, to taste
1/4 cup Chives, chopped
1.) Boil the Potatoes in lightly salted water until just tender – drain and transfer to a mixing bowl.
2.) Blitz the Avocado in a blender until smooth – add the Lemon Juice and give it another quick blitz – pour over the Potatoes ( warm or cold ).
3.) Season to taste with Salt and Pepper – transfer to a serving dish.
4.) Sprinkle over the Chives.
Serve warm or cold.