Avocado Potato Salad
Time: 30 minutes
Servings: 8 servings
Ingredients
- 2 lbs Baby Red Potatoes, halved
- 4 Green Onions
- 2 Medium Avocados, peeled & pitted
- ½ C Fresh Parsley
- ½ C Mayonnaise
- 3 Tarragon Sprigs, stems removed
- 2 tsp Capers, drained
- 1 tsp Seasoned Salt
- 1 Celery Rib, finely chopped
- 2-3 Radishes, sliced
Instructions
- Place potatoes in a large saucepan, add water to cover and bring to a boil.
- Reduce heat; cook, uncovered for 8-10 minutes until tender.
- Chop green onions, reserving the white portions for later.
- Add green portion of onions, avocados, parsley, mayonnaise, tarragon, capers, and seasoned salt to a food processor. Cover and blend until smooth.
- Drain potatoes and transfer to a large bowl. Add celery, white portions of green onions and avocado mixture. Toss to coat evenly.
- Refrigerate, covered, for at least 1 hour.
- Top with sliced radishes and additional parsley before serving.
Go Rogue by adding 1 tsp smoked paprika for a smoky flavor that pairs exceptionally well with potatoes.
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