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Avocado Potato with Tangy Avocado Dressing. With peas and carrots, you'll want to serve this one all Summer long.

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.

Course Side Dish
Cuisine American
Servings 4
Author Lea Ann Brown

Ingredients

  • 4 medium Yukon Gold Potatoes peeled, cubed
  • 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 clove garlic
  • 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

Instructions

  1. 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. 

  2. 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. 

  3. Drain both vegetables and place in a large bowl. 

  4. Add the frozen peas and toss. Salt and pepper to taste.

  5. 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. This should be used within a day.

  6. Spoon enough of the dressing over the potato, carrot and peas. Cube the remaining avocado and add at the end. Toss well. 

Recipe 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.