No need for mayo when you’ve got an avocado! This creamy potato salad combines lemon, garlic, pepper, cilantro, and avocado for a simple and tasty potato salad that’s packed with disease fighting antioxidants. Use colored potatoes for even more nutritious potato salad. Pair it with your favorite veggie burger and roasted vegetables.
2 pounds of purple potatoes or tricolored potatoes
1 large avocado
1/4 cup cilantro (chopped)
1/2- 1 teaspoon garlic powder
1 Tablespoon lemon juice
black pepper (to taste)
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- Preheat the oven to 400 F. Scrub the potatoes until clean. Line a baking sheet with parchment paper and add the diced potatoes. Cook the potatoes for 30 minutes or until desired texture.
- Allow the potatoes to cool and then add them to a bowl.
- Remove the skin and the seed from the avocado. Mash the avocado in a bowl with lemon juice, pepper, and garlic powder.
- Mix the potatoes with the avocado and fresh cilantro until evenly distributed.