Everyone needs a little Vitamin P most every day, don’t you think? Vitamin P being potatoes. All the fresh herbs make this potato salad taste so fresh! The creamy avocado and crunchy pickles make it especially satisfying.
This is not your typical mushy mayo blob potato salad. It has fresher flavor and no mushy potatoes or mayo. It has much less fat and salt but is satisfying and tasty.
Even though it’s a fantastic summer side dish for any potluck or picnic, I am totally one to make a side dish as the main meal. It seems that ever since I was vegetarian I eat more of what people label as side dishes for the main dish. Especially at Thanksgiving–the side dishes are the only dishes to eat! And I’m ok with that. So, potato salad for dinner is appropriate in my opinion. If you’ve ever heard of the Mary’s Mini, you know that eating starches like potatoes is nutritionally sound. Without the avocado, you could eat this salad while doing a Mary’s Mini.
Here are some other healthy potluck hits:
Black Bean Salsa served with chips or mixed with quinoa for a salad (always a hit)
No mayo but flavorful and satisfying! The perfect summer side. Or honestly, if you're like me, you might make this for dinner as the main thing!
- 2 lbs red potatoes, sliced or cubed
- 1/4 cup sliced green onions (green and white parts)
- 1/4 cup packed cilantro or parsley
- 1 small handful fresh basil leaves (about 2 tablespoons packed)
- 2 TBSP fresh lemon juice
- 2 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup potato cooking water (or olive oil for more traditional)
- 1 avocado, cubed
- 1/2 cup chopped pickles
- 1/4 cup chopped celery (optional)
- 1/4 cup peas (optional)
Get a large pot of water boiling.
Slice or cube the red potatoes. No need to peel them unless you want to.
Boil the potatoes until just tender when pierced with a fork. You don't want them mushy. About 6 minutes is all it takes, depending on how large you cut them.
Take out 1/4 cup of potato cooking water, then drain into a colander.
Meanwhile, while potatoes are boiling, put the herbs, lemon juice, salt and pepper into a food processor and pulse until you have a choppy green sauce. Add the potato cooking water (or oil) which makes it stick to the potatoes and be more creamy. Pulse again until combined.
Transfer the potatoes from the colander to a serving bowl. Pour the sauce over the cooled potatoes and gently stir in the avocado and pickles (and peas and celery if using). Use a rubber spatula to gently combine so it doesn't get mushy.
Serve at room temperature or chilled. Keeps well in the fridge for 4-5 days.