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Creamy Avocado Potato Salad (30 Minutes) for Easy Lunch!

Creamy Avocado Potato Salad (30 Minutes)
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A quick and delicious creamy avocado potato salad perfect for a light lunch or side dish.

Ingredients

Scale
  • 2 cups baby potatoes, halved
  • 1 ripe avocado
  • 1/4 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the baby potatoes in salted water until tender, about 10-15 minutes.
  2. While the potatoes are cooking, mash the avocado in a large bowl.
  3. Add Greek yogurt, lemon juice, salt, and pepper to the mashed avocado and mix well.
  4. Once the potatoes are cooked, drain and let them cool slightly.
  5. Add the cooled potatoes, red onion, and cilantro to the avocado mixture and gently toss to combine.
  6. Serve immediately or refrigerate for later use.

Notes

  • For a vegan option, substitute Greek yogurt with a plant-based yogurt.
  • Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
  • This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Nutrition

Find it online: https://recipesdays.com/creamy-avocado-potato-salad-30-minutes/