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    Home > Side Dishes > Avocado Potato Salad with Tangy Avocado Dressing

    Avocado Potato Salad with Tangy Avocado Dressing

    Published: Jun 10, 2021 · Modified: Apr 10, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Avocado Potato Salad Recipe

    Combining potatoes and avocado are a match made in heaven for a unique potato salad recipe. Topped with a creamy luxurious dressing, and vibrant with peas and carrots, This avocado potato salad is a dish you’ll want to serve all Summer long.

    Avocado potato salad with carrots and peas.

    This recipe was originally shared May of 2017. I have updated text and added step by step instructions.

    About This Recipe and Why It Works

    I have a couple of obsessions when it comes to Summer food, burgers and potato salads. This will be the 4th version of a potato salad recipe that has made an appearance on my site, and I’m sure it won’t be the last.

    There’s the recipe I posted for Classic Potato Salad, my long-time family recipe that we think walks on water.

    Then there was the Blue Cheese Version, I mean really, who can argue with combining potatoes, bacon, sour cream and blue cheese.

    And let’s give a standing ovation to the Loaded Baked Potato Salad with mayo, sour cream, bacon and cheddar.

    My latest potato salad adventure combines potatoes, blanched carrots, frozen peas, topped with creamy avocado. A tangy creamy avocado dressing brings everything together, for unique side dish experience.

    The dressing, which is a combination of avocado, lime juice, olive oil, mayo and Worcestershire sauce is absolutely captivating as it wraps around the blanched vegetables.

    Avocado Potato Salad is delicious, it’s tangy and it’s Summery. You’ll want to serve this alongside burgers, steaks and beyond.

    Yukon gold potatoes work beautifully here for the fresher and healthier version of an American classic. 

    You’ll have extra dressing left over. Save it for a tossed green salad the next day

    So let’s welcome this avocado salad into the family. Let’s take a look.

    Ingredients You’ll Need

    Ingredients to make avocado potato salad
    • 1 whole avocado
    • Mayonnaise
    • Oils: Olive oil and vegetable or canola oil
    • Potatoes: Preferably Yukon Gold
    • Garlic
    • Worcestershire Sauce
    • Lime Juice
    • Sugar
    • Fresh Cilantro
    • Frozen Peas
    • Fresh Carrots

    Ingredient Swaps and Substitutions

    • Potatoes: Use any potato you have on hand. Russet or red-skinned.
    • Cilantro: Don’t care for cilantro? Simply omit it from the recipe.
    • Worcestershire Sauce: Give Pickapeppa Sauce a try.
    • Mayonnaise: Want to make things a little healthier? Substitute Greek Yogurt for the Mayo.

    Step by Step Instructions

    Let’s get started.

    • boiling yukon gold potatoes in a saucepan
    • blanching sliced carrots in a sauce pan
    Step 1, Cook potatoes and blanch carrots
    • Step 1: Using sauce pans, cook potatoes until tender. And blanch carrots until crisp-tender.
    Using a food processor to blend avocado mayonnaise lime sauce
    Step 2: Prepare the Avocado Cream Sauce
    • Step 2: Make the avocado dressing: Combine the oils, lime juice, garlic, mayonnaise, Worcestershire, 1/2 of the avocado which has been pitted and flesh scooped from the skin, cilantro, and 3/4 teaspoon salt, sugar, along with 3 tablespoons cold water in a food processor.
    Avocado Lime Cream Sauce made in a food processor
    Step 3

    Step 3: Blend the ingredients until smooth. Taste and season with more salt if needed.

    Mixing avocado cream sauce with potatoes, carrots and green peas to make avocado potato salad
    Step 4

    Step 4: Add cooked potatoes, blanched carrots and frozen peas to a bowl. Add 2 – 3 heaping tablespoons of the avocado sauce to the vegetables.

    Avocado Potato Salad in a clear bowl.
    Step 5

    Step 5: Using a large spatula, gently stir to combine. When ready to serve, top the salad with cubed fresh avocado.

    Tips and FAQ’s

    The Right Way To Boil Potatoes

    As with any tuber vegetable, add potatoes to cold, salted water. Slowly bring the potatoes to a simmer. If you cook potatoes at a rolling boil, they may cook too quickly and become soggy. Check them with a sharp knife to determine when they’re done. Push the knife into the potato, if the knife releases easily the potatoes are done. Remove them from the heat and drain.

    Can The Avocado Dressing Be Made In Advance?

    Yes. Make the dressing a day or so in advance. This recipe makes more than enough for the avocado potato salad. Store it in a mason jar and use it for salad dressing.

    How Long Will This Last In The Refrigerator

    Refrigerate leftovers, picking out any uneaten cubes of avocado with a fork. The avocado will discolor when stored. Store the potato salad in an air-tight container in the refrigerator for about 5 days. Add more fresh avocado when serving leftovers.

    Recipe for Creamy Avocado Potato Salad with Tangy Avocado Dressing

    avocado potato salad with carrots and peas and avocado dressing

    I hope you give this avocado potato salad a try and if you do, please come back and let me know how you liked it and give the recipe a star rating. And if you have a favorite avocado salad recipe, let me know, I’d love to give it a try.

    Related Recipes

    • Garlic Butter Slow Cooker Baked Potatoes
    • Crispy Roasted Smashed Potatoes with Chimichurri
    • Purple Potatoes Roasted with Garlic and Thyme
    • Grilled Potatoes with Basil Mustard Vinaigrette

    And if you’re looking for even more Summer side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes, including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.

    And if you’re looking for more avocado salad recipes, don’t miss this one for Creamy Tangy Avocado Chicken Salad.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Avocado potato salad with carrots and peas.

    Avocado Potato Salad, with Tangy Avocado Dressing

    This creamy dressing is a wonderful compliment to potatoes, carrots, peas and avocado. You’ll want to serve this all Summer long.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 4
    Calories: 571kcal
    Author: Lea Ann Brown

    Ingredients

    • 4 medium Yukon Gold Potatoes About 1 pound, peeled, cubed
    • 2 – 3 medium carrots Cleaned, thick sliced
    • 1/2 cup frozen peas
    • 1 avocado divided
    • 1/4 cup olive oil
    • 1/4 cup vegetable oil
    • 3 tablespoons lime juice 1 1/2 limes
    • 1 clove garlic chopped
    • 1/2 cup mayonnaise
    • 1 tablespoon Worcestershire Sauce
    • 1/2 cup cilantro rough chopped
    • 1/2 teaspoon sugar
    • 3/4 teaspoon salt
    • 3 tablespoons cold water
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    Instructions

    • Peel and cube potatoes. In a saucepan, place potatoes in cold water and slowly bring to a boil. Reduce heat and simmer for about 15 – 20 minutes or until tender.
    • Clean and thick slice the carrots. In a smaller sauce, bring water to a boil. Add carrots. Reduce heat and simmer for about 10 – 15 minutes or until tender. 
    • Drain both vegetables and place in a large bowl. 
    • Add the frozen peas and toss. Salt and pepper to taste.
    • To make the dressing. Combine the oils, lime juice, garlic, mayonnaise, Worcestershire, 1/2 of the avocado which has been pitted and flesh scooped from the skin, cilantro, and 3/4 teaspoon salt, sugar, along with 3 tablespoons cold water in a food processor.
    • Blend until smooth. Taste and season with more salt if needed. Pour into a jar with a secure lid and refrigerate until ready to use.
    • Spoon enough of the dressing over the potato, carrot and peas. Cube the remaining avocado and add at the end. Toss well. 

    Notes

    This is best served at room temperature. Can be made in advance, but only add the cubed avocado right before serving.
    You’ll have extra dressing left over. Save it for a tossed green salad the next day.

    Nutrition

    Calories: 571kcal | Carbohydrates: 45g | Protein: 7g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 709mg | Potassium: 1232mg | Fiber: 10g | Sugar: 7g | Vitamin A: 8586IU | Vitamin C: 54mg | Calcium: 53mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Avocado Potato Salad with Tangy Avocado Dressing … It’s what’s for a Side Dish.

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    Reader Interactions

    Comments

    1. John/Kitchen Riffs says

      May 10, 2017 at 9:31 am

      Love potato salad! And there are so many different kinds one can make — good to have choices. Speaking of good, it’d be good to have this one in front of me! Really nice — thanks so much.

      Reply
    2. Larry says

      May 09, 2017 at 11:08 am

      Never had avocado in potato salad – looks delicious Lea Ann

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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