This month The Recipe Redux is hosting a challenge to create a healthier version of one of the all-time favorite barbecue side dishes, potato salad! According to the United States Potato Board, a medium potato has only 110 calories, contains more potassium than a banana, and half your daily value of vitamin C. Seems like good ol’ potato salad is already on the right track to being healthy, so I helped it along by giving it an even bigger helping of vitamins and minerals (such as potassium, vitamin E, folate and vitamin B) from one my favorite nutrient-dense foods, avocado.

This potato salad is a good accompaniment to anything from the grill and, because it has no dairy, won’t spoil as quickly like regular potato salad, so you can bring it on a picnic and not worry about keeping it ice-cold. It has chunks of creamy avocado instead of mayonnaise, a sprinkle of fresh tomatoes, chopped cilantro, and is infused with a hint of smoky spices. The firm texture of earthy red potatoes brings all this creamy goodness together. If you love barbecues, you’ll love the smokey flavors of this potato salad!

Smokey Potato-Avocado Salad

Smokey Potato-Avocado Salad

1 1/2 teaspoon salt, divided
1 pound red potatoes, cut into 1″ chunks
1 ripe, firm avocado, pitted and cut into large cubes same size as potato
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 ripe tomato, seeds removed and diced, reserving 1 tablespoon for garnish
fresh cilantro or coriander sprigs

Directions:

Fill a large pot halfway with water. Add 1 teaspoon salt and bring to a boil. Add potatoes, making sure they are covered with water, and bring to a boil. Reduce heat and bring to a low boil on medium/medium-high and cook 7 minutes more or until just tender when pierced with a fork. Drain and cool for 15 – 20 minutes.

In a small bowl, combine 1/2 teaspoon salt, chili powder, cumin, and smoked paprika. Set aside.

Cut avocado in half, remove pit and cut into 1″ pieces. Place in a bowl and toss with 1 tablespoon lime juice. Sprinkle half of seasoning mixture and toss gently with a fork. Add potatoes and mix gently (the mixture will get creamier, but keep some chunks of avocado.) Sprinkle in half of remaining seasonings, adding more to taste. Fold in diced tomato. Top with remaining chopped tomato and garnish with fresh cilantro.

Added note, 6/28: avocados tend to brown, so be sure to serve this within 4-5 hours of preparation. One trick you can do is garnish with fresh diced avocado right before serving, so even if the salad is a few hours old, it will look nice and fresh! (Thank you, Emily, for asking me about this! )

 By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

A quick and easy dairy-free, gluten-free potato salad


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