At a Glance
- Potato Type: Multiple
- Prep Method: Boiled
- Cuisine: American
Recipe By: California Avocado Commission
This lightened-up and festive tricolor potato salad is mayo-free and full of nutrients. It has a classic potato salad flavor with a fun twist from the addition of creamy chunks of fresh California Avocados, which are in season spring through fall. Featuring a tangy and slightly sweet non-fat Greek yogurt garlic-dill dressing, it provides an excellent source of dietary fiber and a good source of potassium and protein. This delicious and nutritious recipe is Heart-Check certified by the American Heart Association®.
2 lbs. Side Delights® potatoes*, washed and cut into chunks (about 1/2-inch small bite-sized pieces)*
1 cup plain, non-fat Greek yogurt
1/3 cup fresh dill, finely chopped with large stems removed
2 Tbsp. Dijon mustard
2 Tbsp. maple syrup
1 ½ Tbsp. white wine vinegar
2 large cloves garlic, pressed through a garlic press
¼ tsp. sea salt
¼ tsp. black pepper
½ cup finely chopped red onion
1 cup finely chopped celery
1/3 cup chopped green onions
2 ripe, Fresh California Avocados, peeled, seeded and diced
*You can use any combination of potatoes you wish. For the tricolor effect, we used ½ lb. Purple potatoes (4 small), ½ lb. Red potato (3/4 large) and 1 lb. Yellow potatoes (3 medium). You can peel the potatoes in advance if desired, but this is not required.
- In a large pot, bring water to a boil and add chopped potatoes. Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 8-10 minutes. Drain potatoes and rinse with cold water. Place potatoes in a large bowl.
- In a medium bowl, whisk together the yogurt, dill, mustard, maple syrup, vinegar, garlic and half the salt and pepper. Pour half the mixture over the potatoes and gently stir with a rubber spatula until the potatoes are well coated. Reserve remaining dressing.
- Add the onions, celery, green onion and avocado. Gently stir again. Season with reserved dressing and salt and black pepper to taste.
- Serve immediately (best when fresh) or chill in the refrigerator for a few hours.
Serve as a side dish at your next summer gathering. Best served immediately following preparation slightly warm or at room temperature.
**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Calories: 200 Fat: 6g Sodium: 180mg Vitamin C: 25% Carbohydrates: 32g Fiber: 6g Protein: 6g Potassium: 630mg