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.
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
- 1 whole avocado
- Oils: Olive oil and vegetable or canola oil
- Potatoes: Preferably Yukon Gold
- Worcestershire Sauce
- Lime Juice
- 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.
How To Make Avocado Potato Salad
Let’s get started.
- Step 1: Using sauce pans, cook potatoes until tender. And blanch carrots until crisp-tender.
- 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.
Step 3: Blend the ingredients until smooth. Taste and season with more salt if needed.
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.
Step 5: Using a large spatula, gently stir to combine. When ready to serve, top the avocado potato salad with cubed fresh avocado.
Tips and FAQ’s
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.
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.
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
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.
- 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.
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Avocado Potato Salad, with Tangy Avocado Dressing
- 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
- 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.
Avocado Potato Salad with Tangy Avocado Dressing … It’s what’s for a Side Dish.