I Eat Therefore I Cook

Effortless Cooking for Busy Lives

By

Guacamole Potato Salad

Share Button

Have I ever mentioned that I hate mayonnaise. HATE IT. But weirdly enough I love potato salad, so I have been trying to find a way to rid the world of potato salad loaded with mayo. That, and I was getting tired of having the same old potatoes, so I decided to use what I had in the fridge to make a new rendition on potato salad. Avocado, Greek yogurt, lime, garlic, onion and green chilies combine to make a potato salad that is unlike anything you have ever tasted. And guess what, it is super healthy! So toss that mayo out the window ( not literally), and give this a try for the upcoming Memorial Day Weekend.

Boil the potatoes:

 

Add ingredients to food processor:

Mix in the greek yogurt:

Slice the potatoes into quarters:

Mix the potatoes with the sauce:

Laziness Level: 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

Guacamole Potato Salad
Author: Meagan {I Eat Therefore I Cook)
Prep time:
Cook time:
Total time:
Serves: 4
Creamy Potato Salad with No Mayo!
Ingredients
  • 15 small red potatoes
  • 1 avocado
  • Juice of 2 limes
  • 1/2 red onion, roughly chopped
  • 4 cloves garlic
  • 1/4 cup cilantro, leaves removed from stem
  • 2 TSP Chili Powder
  • 2 TSP Pepper
  • 2 TSP Salt
  • 1 4.5oz can green chilies
  • 1/4 cup plain nonfat greek yogurt
Instructions
  1. Fill a large pot 2/3 full with water. Add potatoes. Bring to a boil and simmer until fork tender, about 25 min. Drain water and let potatoes cool.
  2. Meanwhile make sauce: add avocado,lime juice, red onion, garlic, cilantro, chili powder, pepper, and salt to a food processor or blender. Process until no chunks remain. Pour into a medium bowl and stir in chilies and greek yogurt.
  3. Once cool, slice potatoes into quarters. Place in a large bowl. Stir in sauce, until it covers evenly.Cover bowl with plastic wrap ( so that the plastic wrap is flush with salad, and then place a lid on top, to reduce oxidation and refrigerate at least 1 hour before serving.
  4. Garnish with extra cilantro. Enjoy!

 

2 Responses to Guacamole Potato Salad

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>