Why This Potato Salad with Egg & Avocado is a Summer Must-Have
When the warm weather rolls in, nothing beats a refreshing, creamy potato salad. This delightful dish takes the classic recipe and elevates it with the addition of eggs and avocados, creating a blend of flavors and textures that are sure to impress. The creamy avocado adds a richness that pairs beautifully with the hearty potatoes and protein-packed eggs, making it not only delicious but also satisfying. Perfect for summer picnics, barbecues, or family gatherings, this potato salad is a recipe you’ll want to keep on hand all season long.
Why You’ll Love This Recipe
- Easy to Make: This recipe requires minimal prep and can be whipped up in no time.
- Nutritious Ingredients: Packed with healthy fats from avocado and protein from eggs, this salad is a wholesome choice.
- Versatile: Perfect as a side dish or a light main course, it can be served on its own or alongside your favorite grilled meats.
- Make-Ahead Friendly: This potato salad can be made a day in advance, allowing the flavors to meld beautifully.
- Visually Appealing: The vibrant colors of the ingredients make this dish a feast for the eyes too!
- Comfort Food: This dish combines the nostalgic flavors of traditional potato salad with a modern twist.
Ingredients You’ll Need
For the Potato Salad
- 2 pounds of potatoes (Yukon Gold or red potatoes work well)
- 4 large eggs
- 1 ripe avocado
- 1 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- Salt and pepper to taste
For the Mix-Ins
- 1/2 cup of diced celery
- 1/2 cup of finely chopped red onion
- 1/4 cup of chopped fresh parsley (optional)
- 1/4 cup of sweet pickle relish (optional)
Step-by-Step Instructions
- Prepare the Potatoes: Start by washing and peeling the potatoes. Cut them into evenly sized chunks to ensure they cook uniformly. Place them in a large pot, cover with cold water, and add a generous pinch of salt.
- Boil the Potatoes: Bring the water to a boil and cook the potatoes for about 10-15 minutes, or until they are tender but still firm. Drain and let cool.
- Boil the Eggs: While the potatoes are cooling, place the eggs in a saucepan filled with water. Bring to a boil, then cover and remove from heat. Let them sit for about 12 minutes. Rinse under cold water, peel, and chop.
- Prepare the Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth.
- Combine Ingredients: Once the potatoes are cool, add them to the bowl with the dressing, along with the chopped eggs, diced celery, red onion, and parsley. Gently fold in the diced avocado last to prevent it from mashing.
- Taste and Adjust: Give the salad a taste and adjust seasoning as needed. Add more salt, pepper, or vinegar to suit your preference.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld together. Serve chilled.
Serving Suggestions
This creamy potato salad with egg and avocado is incredibly versatile and pairs nicely with a variety of dishes. Here are some ideas to consider:
- Serve alongside grilled chicken or burgers for a delightful summer barbecue.
- Pair with fresh garden salads for a light lunch.
- Enjoy on its own as a satisfying light meal.
- Accompany with fresh bread or rolls for a picnic spread.
Tips for Success
- Choose the Right Potatoes: For the best texture, opt for waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well.
- Don’t Overcook: Keep an eye on the potatoes while boiling; overcooked potatoes can become mushy and affect the salad’s texture.
- Use Ripe Avocado: Ensure your avocado is perfectly ripe for the best flavor and creaminess. If it’s too hard, it won’t mash well.
- Adjust to Taste: Feel free to customize the dressing and add-ins to suit your taste preferences. A splash of lemon juice can brighten the flavors even more.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh but can be kept if properly stored.
Variations
If you’re looking to mix things up, consider these delicious variations:
- Herb Infusion: Add fresh dill or chives for extra flavor.
- Spice It Up: Include diced jalapeños or a dash of hot sauce for a kick.
- Swap the Dressing: Use Greek yogurt instead of mayonnaise for a lighter option.
- Extra Crunch: Toss in some chopped bell peppers or radishes for additional texture.
