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Creamy Avocado Potato Salad


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5 from 1 review

  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • 5 medium yukon gold potatoes, diced
  • 2 ribs celery, thinly sliced
  • 1 cup asparagus tips (about 1 inch long)
  • 1 cup fresh, small broccoli florettes
  • 2 medium avocado, pitted and peeled
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon salt
  • Pinch of ground black pepper
  • 2 tablespoons olive oil
  • 1 bunch fresh dill, stems removed, roughly chopped
  • Chives, sliced thinly, for garnish


Instructions

  1. Preheat oven to 400˚F.
  2. Toss potatoes and broccoli in the olive oil, salt and pepper. Pour onto a baking pan in a single layer.
  3. Bake for 20 minutes. Add asparagus tips to the pan, stir a little to combine, and cook for another 5 minutes, until tips are tender.
  4. While potatoes are baking, use a food processor to blend the avocado until smooth. Add mustard, and a pinch of salt. Blend until combined.
  5. Remove veggies from pan to a large mixing bowl. Add celery, dill and the avocado mixture. Stir until completely combined.
  6. Garnish with chives. Serve warm or chilled.
  • Prep Time: 5 mins
  • Cook Time: 25 mins
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