Nothing says summertime quite like potato salad. My husband and I had just had a busy day in the garden: pulling weeds, watering, training our stubborn snow peas to climb, and setting up our calendula flowers for drying. Needless to say, we were exhausted by the time we started to think about dinner. As we sat back with a glass of wine, looking out over our garden and looking at the work we had just done, the only words I could utter were, “potato salad”. We went inside and quickly realized we had no mayonnaise… but we did have an avocado. This recipe was born. Enjoy this delicious twist on a classic with grilled chicken on top of a bed of fresh greens from the garden.
What You’ll Need:
- 2 large yukon gold potatoes, diced into 1” cubes
- 2 large red potatoes, diced into 1” cubes
- 2 ripe avocados
- 1 teaspoon turmeric
- 1 teaspoon dill
- Juice of 1 lemon
- 2 teaspoons white wine vinegar
- salt and pepper to taste
- Fill a large pot with water and bring to a boil. Place the potatoes in the oiling water and cook until tender, about 15 minutes.
- While the potatoes are cooking, prepare the avocado. Peel the avocados and remove the seed. Place the pulp in a medium bowl and mash with a fork or potato masher. Add the rest of the ingredients and mix with a fork until combined.
- When the potatoes are tender, strain them through a colander or sieve. Add the strained potatoes to the avocado mixture and mix to coat the potatoes and chill until ready to serve.
Yield: about 3 to 4 pounds
