avocado and dill potato salad


Potatoes are one of my favorite foods. They're just so awesome. Maybe it's the Ukrainian in me but I could eat them for every meal. For some reason, taters often get a bad rap. I am not sure if it's because they're mostly associated with french fries and hash browns or because they're starchy and more calorie dense than your average vegetable. Whatever the reason, I am a potato proponent and that is why I am loving this new take on potato salad. Using Avocado instead of mayonnaise is such a no brainer. Did you know that Avocados contain more Potassium than Bananas? A nutrient that most do not get enough of! A great excuse to add as much of this creamy, nutrition packed food to any summer dish.

I N G R E D I E N T S

1 1/2 pounds of Red Skin Potatoes
1/3 cup of green onions
1/2 cup of celery
2 ripe avocados
2 tablespoon of dill
1 1/2 tablespoon of apple cider vinegar
1 tablespoon of olive oil
salt and pepper to taste


R E C I P E

-Boil the potatoes for about twenty minutes. You will know when they are done as you can easily pierce them with a fork
-When done cooking, drain the water and let cool
-Cut the potatoes into quarters
-Slice the celery and green onion into small pieces
-Blend together the avocado, 1 tablespoon of dill, apple cider vinegar, olive oil and a dash of salt & pepper
-In a large mixing bowl, stir together the potatoes, celery, green onions and sauce
-Sprinkle the remaining dill on top and serve