This Potato Salad with Avocado Mayo is adapted from Ina Garten’s potato salad recipe. I like her recipe because it’s creamy but not heavy, a little tangy and fresh. It’s a great make ahead side dish and it’s even better after sitting in the fridge for a few hours or overnight, so all the flavors are blended together. The other good thing is it’s super easy because you don’t have to peel the potatoes. Who likes doing that? Nope, not me.
I changed it up a little bit from Ina’s original recipe. Instead of using regular mayo, I use avocado mayo
Is avocado mayo healthier than regular mayo? It should be. Avocado mayo contains about half the calories of traditional mayo, and avocados are rich in omega-3 fatty acids. There you have it. It’s better!
I never used to pay attention to the labels on food, but in the past few years, I’ve tried. This particular brand of avocado mayo is made from non-GMO ingredients, like certified humane free range eggs and 100% avocado oil. It’s gluten-free, soy-free, paleo friendly, and kosher.
I got mine from Costco, but most specialty food stores should have it. If you can’t find it, they have it on Amazon.com, here’s the link to many different brands, avocado mayo
For the freshness, as mentioned earlier, there’s celery, dill and red onion.
Now let’s cook some food!
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
Drain the potatoes in a colander and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
Meanwhile, in a large bowl, add the avocado mayo, buttermilk, Dijon and whole grain mustard
Whisk until combined and set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in the bowl. Add the celery and red onion.
Toss well, cover and refrigerate for a few hours, or over night, to allow the flavors to blend.
There you have it, the perfect side dish Potato Salad with Avocado Mayo. Hope you give it a try and if you have your favorite way of making yours, please feel free to share. The comment box is below.
- 3 pounds small Yukon Gold or red potatoes
- 1 cup avocado mayonnaise
- ¼ cup buttermilk, milk, or white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- ½ cup chopped fresh dill
- ½ cup diced celery
- ½ cup diced red onion
- salt
- pepper
- Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
- Drain the potatoes in a colander and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- Meanwhile, in a large bowl, add the avocado mayo, buttermilk, Dijon and whole grain mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until combined. Set aside.
- When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in the bowl. Add the celery and red onion.
- Toss well, cover, and refrigerate for a few hours or over night to allow the flavors to blend.
Leave a Reply