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
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.
June 27, 2012 at 21:57
looks amazing! I have my own rendition of a potato salad with avocado and it’s just the perfect creamy addition! Love the flavours you have going on here too :)
June 27, 2012 at 22:00
Yes, the one you had in Ireland! That one also looked delicious, and I agree, avocado is the perfect creamy addition. :)
June 27, 2012 at 22:13
Oooh baby, does this look good! Now I know what I’ll do with my remaining potatoes and ripe avocado (and I adore smoked paprika in everything.) Great recipe!
June 28, 2012 at 07:06
Thanks, Deanna, now all I need is a barbecue this weekend! :)
June 28, 2012 at 05:04
This looks really delicious. I want to make this to bring to a work BBQ but am worried about discoloration of the avocados since it will need to hold up after I make it. Is this something you would suggest letting sit or not?
June 28, 2012 at 07:27
Hi, Emily! You can cook the potatoes ahead of time and store in an airtight container in the fridge. The morning of your BBQ you can finish making the potato salad, garnish with tomatoes, cilantro, and extra chunks of avocado sprinkled with a little lime juice and a pinch of seasoning. Smoked paprika has a strong flavor, so be sure to add half of the seasonings first, then a little more after you mix in the potatoes, and adjust to your liking. Great question, and thanks for stopping by! :)
June 28, 2012 at 07:09
This looks delicious! I never thought to put avocados with potatoes, but it sounds like a great combination.
June 28, 2012 at 07:34
Thanks, Annemarie! I like the creaminess of potato salad but didn’t want mayo or yogurt. I also wanted a good outdoorsy, barbecuey kind of flavor, so smoked paprika & chili seasoning it was!
June 28, 2012 at 20:55
brilliant! we have so many avocados what a great new way to use them!!
June 29, 2012 at 09:49
Thanks, I’m envious of your over-abundance of avocados! :)
June 29, 2012 at 10:22
Cortnie’s in laws have a huge old tree on their property that has awesome avos!
June 29, 2012 at 14:13
smokey????????? love that idea!
June 29, 2012 at 14:39
Yep, smoked paprika will do it, and it’s great in burgers. Thanks for stopping by!
June 30, 2012 at 10:08
This is excellent, we’re hosting a party at our house next week and I would love to make a healthy potato salad!
July 9, 2012 at 06:17
[…] day and capped it off with the Marietta fireworks, which is always a great display. I made this Smoky Potato Avocado Salad which was wonderful and a nice twist to traditional potato salad. It was worth going out and […]