Potato Salad with Avocado and Herb Dressing

Potato and Avocado Salad

Moist and tender early season potatoes are known for being super creamy. What better way to highlight that than by combining them with the rich butteriness of ripe avocado. Bring it all together with a bright mustard and herb dressing. This is perfect for any summer BBQ.

Potato and Avocado Salad

Potato Salad with Avocado and Herb Dressing
Prep time
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Simple boiled potatoes and avocado are a great combination. Add to that a mustardy, herb dressing and you have a side dish perfect for any summer bbq
Serves: about 6 cups
  • 1 ½ lbs/675g fresh potatoes, golf-ball sized
  • 1 large avocado, pitted, scooped and chopped (wait to do this until ready to finish the salad)
  • 1 medium shallot, peeled and finely chopped, around ¼ cup. Taste a piece and if it is really strong, or ‘hot’, soak them in a little cold water for around 20 minutes to mellow.
  • 2 cloves garlic, peeled and finely chopped
  • 2 tablespoons cider vinegar
  • 1 tablespoon whole-grain mustard
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • Kosher Salt
  1. Boil the potatoes whole in a pot of well salted water, 1 tablespoon of kosher salt per quart/liter of water, until a small knife can pass through them easily.
  2. Drain and set aside to cool a bit
  3. In a mixing bowl, combine the shallot, garlic, vinegar, mustard and a pinch of salt. Mix to dissolve the salt
  4. When the potatoes are cool enough to handle, cut into bit-sized pieces. Add to the dressing and toss well. Allow it to cool completely before proceeding.
  5. When you are ready to serve, add the parsley, basil and the chopped avocado, then mix again.
  6. Give it a taste and add a pinch more salt if you feel it needs it.

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