Friday! Woop! The parents will be here this afternoon and I’m pretty excited! Mom’s birthday cake is made (holy yum!) and my house…well, it’s cleaner than it was. For those of you who like to clean…I don’t understand your breed. You are an enigma to me. I would rather do ANYTHING than clean. Literally.
As much as I don’t understand people actually enjoying cleaning, I also don’t understand people who don’t enjoy mayonnaise. And as for potato salad…potatoes + mayonnaise — is there anything better? Not in my book.
It’s called avocado!
I’ve thought to make just about anything and everything with avocado — grilled cheese, brownies, smoothies, bread…but potato salad hadn’t come to mind. See, Mr. Prevention happens to bat for team “No Mayo” and this presents some meal time challenges.
Challenges for me because I spend far too much time convincing him that he will, in fact, like the dish despite the presence of mayonnaise. Obviously, I’m right 99.9% of the time. Exhibit A. Exhibit B. Exhibit C. Exhibit D. Exhibit E.
Should I go on?
Despite loving the stuff, perhaps I subconsciously know that it’s a dangerous to have around a household of two where only one will partake? Perhaps I was waiting it out for a healthier version to come my way?
Whatever the case, this potato salad rendition packs a lot of nutrition — fiber, potassium, heart-healthy fats, and even omega-3’s! And, it packs a lot of potato salad goodness.
Mr. Prevention wouldn’t try this because he “doesn’t like potato salad”, but I had no guilt over finishing the leftovers in the days following. The citrus kept the avocado bright and green so that it never lost its aesthetic appeal. Bonus!
Let this serve as a request for warm weekend weather. There’s no food more perfectly suited to enjoy with company and the outdoors. Potato salad is a staple at any warm weather get-together — why not try this healthier, more colorful version next time? 😉
Step outside the box!
Creamy Avocado Potato Salad adapted from Vegan Brunch and The Shelled Pea
2 lbs yukon gold potatoes, cut into 3/4 inch chunks
1-2 Tbsp cilantro
1 clove of garlic, peeled
1 ripe avocado
1 Tbsp extra-virgin olive oil
juice of 1/2 lime
1/2 tsp salt
1/4 tsp ground cayenne pepper (optional)
1 small Roma tomato, seeded and chopped
1/4 small red onion, finely diced
1/4 English cucumber, finely diced
Put the potatoes in a pot and cover with cold water. Cover the pot and bring the water to a boil. Lower the heat to a rolling boil and cook for 10 to 15 minutes, until the potatoes are easily pierced with a fork, but still firm. Drain and rinse with cool water; drain and set aside.
Meanwhile, place the garlic clove and cilantro in the food processor and process for about 10 seconds. Add the avocados flesh, olive oil, lime juice, salt, and cayenne into the food processor and puree until smooth, scraping down the sides with a spatula as needed.
Put the potatoes, tomato, onion, cucumbers in a large mixing bowl. Add the avocado mixture and mix well, being sure not to mash the potatoes. Taste and add more salt and lime juice, if desired.
Yield: About 5 cups (~6 servings, 3/4 cup each)
Nutrition Information (per cup): 183 calories; 7.2 g. fat; 0 mg. cholesterol; 196 mg. sodium; 31.8 g. carbohydrate; 5.5 g. fiber; 4.8 g. protein
Result: Creamy and delicious! This potato salad truly encompasses all that is to love about potato salad while offering up a more favorable nutrition profile. I love all the fiber and healthy fat…plus that spring green color is inviting and fresh! Enjoy!
Clinic, meetings, then parents! Happy weekend!