Wednesday, September 12, 2018

Avocado Potato Salad

Avocado Potato Salad


It's been a week already. And it's only Tuesday!

Well, Wednesday by the time you read this.

The first two weeks of school are always like you've gone lost in time. I don't even remember when the last time was I cooked before tonight. Well, tonight I bought an avocado, and then forgot to use it in my taco. Since my brain is that fried, and I now have an extra avocado, I decided ot dig out this recipe and share it again. 

Since our temps still feel like summer, avocado potato salad still feels appropriate!


Step 1: Boil the potatoes. I used red potatoes and skinned them first. You could leave skins on if you like them that way. I boiled them until they were cooked but still firm. Let them cool.







Step 2: Thinly slice onion. I used a mix of red and vidalia. I cooked it in a fool packet in the oven for a short time, just until they softened. You could do it raw, but I find this brief cooking keeps me from tasting onion for days!

Step 3: Mash an avocado in a bowl.



Step 4: Add some vinegar and oil to taste (I used Braggs Apple Cider Vinegar). Mash it in with the avocado.

Step 5: Add to the potatoes and stir.

Step 5: Enjoy!  Or, if you prefer it colder, chill, then enjoy.



Have you ever made alternative types of potato salad?


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11 comments:

  1. This is very interesting, Mary Cate. And sounds yummy. I love my avocado and I love potato salad. You're right, red potatoes work best. They retain their texture better, whereas russets are best for mashing or baked.

    I might have to give this a try.

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    1. Kav has a light bulb moment. I've never been able to make a decent potato salad -- always too mushy and watery. I bet I've been using the wrong potatoes! Who knew one potato isn't the same has another...and I'm Irish! (Hangs head in shame)

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    2. Kav, Kav, Kav... I am so disappointed, my Irish friend.

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    3. Glad we could help, Kav. Mindy, I love russets for mashing and baking. They're really my favorites. But the reds work so well for this.

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  2. Mary Cate, this sounds so good! The avocado acts as the mayonnaise. I love it!

    You know, when I was growing up, my mom always mashed the potatoes to make potato salad. She didn't want to mess with having to cube them. :)

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    1. I'm trying to imagine the consistency of this potato salad, Missy. Maybe it's sort of like smashed potato salad. :)

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    2. It is! It's like taking your potato salad and stirring it until it's all smooth (actually is still has some chunkiness to it).

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  3. This sounds like a yummy combination that I just might try...now that I know what kind of potatoes to use. Sigh. My friend makes a wickedly good potato salad and she adds boiled eggs and grated carrots which I've never seen before. Plus she has a secret sauce...not just mayonnaise but mayonnaise and something but her lips are sealed. :-)

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    1. Not that's just not fair - and I really want to know the secret sauce.
      I know some people add mustard.

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  4. I'll have to try this! Missy is right, the avocado would take the place of the mayo. Yum...I can almost taste it now!

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    1. Yes, that's part of why I tried it. I just can't eat mayo anymore. You'll have to let me know what you think.

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