Best 3 Creamy Avocado Potato Salad Recipes

In the realm of culinary delights, the Creamy Avocado Potato Salad stands out as a symphony of flavors and textures. This tantalizing dish combines the velvety richness of avocados with the humble heartiness of potatoes, creating a harmonious balance that will delight your taste buds. Accompanying this delectable salad are three additional recipes that explore the versatility of avocados: a refreshing Avocado-Mango Salsa, a zesty Avocado-Lime Dressing, and a luscious Avocado Chocolate Mousse. These recipes showcase the avocado's ability to transform ordinary ingredients into extraordinary culinary creations. Whether you're seeking a light and flavorful side dish or a decadent dessert, this collection of avocado-inspired recipes has something for every palate.

Here are our top 3 tried and tested recipes!

CREAMY AVOCADO POTATO SALAD

Creamy Avocado Potato Salad image

Avocados and potatoes, what could be better?

Provided by AYOUNGSTEDT

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds red potatoes, diced
1 (6 ounce) container plain yogurt
½ cup mayonnaise
½ cup finely chopped cilantro
⅓ cup chopped red onion
1 lime, juiced
1 tablespoon minced garlic
2 avocados - peeled, pitted, and diced
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
Combine yogurt, mayonnaise, cilantro, onion, lime juice, and garlic in a large bowl. Fold in avocados. Toss in potatoes until coated. Season with salt and pepper.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 34 g, Cholesterol 8.6 mg, Fat 25.1 g, Fiber 7.4 g, Protein 6.1 g, SaturatedFat 3.9 g, Sodium 165.8 mg, Sugar 4.6 g

CREAMY AVOCADO & POTATO SALAD

Creamy Avocado & Potato Salad image

Categories Avocado Salad Appetizer Bake

Number Of Ingredients 9

Ingredients

10 ounce Avocado
1/4 cup Cilantro
4 tablespoon Olive Oil
2 tablespoon lime juice
2 pound russet potatoes
1 clove garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil

Steps:

Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix the dried herbs and 2 tbsp of olive oil.
Wash and dice the potatoes.
Place the potatoes in a baking tray and season with the dried herb mixture, coat evenly.
Bake in the oven for 25 minutes. Set aside and let it cool
In a large bowl, gently mash avocados using a potato masher.
Stir in cilantro, olive oil, and lime juice.
Season with salt and pepper.
Combine and toss in the roasted potatoes.
Serve at room temperature.

SKINNY CREAMY AVOCADO POTATO SALAD

Skinny Creamy Avocado Potato Salad image

50% less sat fat • 29% fewer calories than the original recipe. Want to boost calcium and protein in this yummy version of spud salad? Use the plain fat-free yogurt instead of the fat-free sour cream.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 3h30m

Yield 16

Number Of Ingredients 12

Ingredients

2 1/2 pounds round white and/or red potatoes
1 cup low-fat mayonnaise or light salad dressing
1 carton (8 oz) fat-free sour cream or 1 cup Yoplait® plain fat-free yogurt
2 tablespoons fat-free milk
1 teaspoon seasoned pepper
1/4 teaspoon salt
3 hard-cooked eggs, peeled and chopped
3/4 cup sliced green onions
1/2 cup cubed reduced-fat cheddar cheese (2 ounces)
2 slices reduced-sodium bacon or turkey bacon, crisp-cooked and crumbled
Fat-free milk (optional)
1 avocado

Steps:

In a covered large saucepan, cook potatoes in a large amount of boiling water for 20 to 25 minutes or just until tender. Drain and cool. Cut potatoes into bite-size cubes.
In a very large bowl, stir together mayonnaise, sour cream, the 2 tablespoons milk, the seasoned pepper, and salt. Gently stir in potato cubes, hard-cooked eggs, green onions, and cheese. Cover and chill for 2 to 24 hours. Cover and chill bacon separately.
Stir salad. If salad seems dry, add 1 to 2 tablespoons additional milk. Tote salad and bacon in an insulated cooler with ice packs. To serve, seed, peel, and chop avocado; stir avocado and bacon into salad.

Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/2 cup, Sodium 210 mg, Sugar 3 g, TransFat 0 g

Tips:

For the best flavor, use ripe avocados.
To prevent the avocados from browning, add a squeeze of lemon juice or lime juice.
If you don't have any sour cream, you can use plain Greek yogurt instead.
Add some chopped bacon, crumbled hard-boiled eggs, or diced celery for extra flavor.
Serve the salad immediately or chill it for later.

Conclusion:

This creamy avocado potato salad is a delicious and easy side dish that is perfect for any occasion. With its creamy texture, tangy flavor, and vibrant colors, this salad is sure to be a hit. Whether you are serving it at a potluck, barbecue, or family gathering, this salad is sure to impress. So next time you are looking for a delicious and healthy side dish, give this creamy avocado potato salad a try. You won't be disappointed.