New Potato Salad with Avocado Dressing

Transform your summer side dishes with this vibrant and creamy New Potato Salad with Avocado Dressing. Perfectly tender baby potatoes are tossed with crisp radishes and fresh green onions, then enveloped in a luxuriously smooth avocado dressing made with Greek yogurt, fresh lemon juice, and a hint of garlic. This healthier twist on traditional potato salad is elevated by the bright, herbaceous notes of cilantro, making it a refreshing choice for picnics, barbecues, or weekday lunches. Ready in just 30 minutes and naturally gluten-free, this salad is as nutritious as it is delicious. Serve it chilled or at room temperature for a crowd-pleasing dish that’s packed with flavor and texture.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams baby potatoes
• 1 avocado (ripe)
• 75 grams Greek yogurt (plain, unsweetened)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 garlic (small clove, minced)
• 2 tablespoons fresh cilantro (chopped)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 green onions (sliced thinly)
• 4 radishes (thinly sliced)

Directions

Step 1

Rinse the baby potatoes thoroughly to remove dirt, then place them in a large pot.

Step 2

Cover the potatoes with cold water and add a pinch of salt. Bring to a boil over medium-high heat and cook for 10 to 15 minutes, or until the potatoes are fork-tender.

Step 3

While the potatoes are cooking, prepare the avocado dressing. Scoop the flesh of the ripe avocado into a blender or food processor.

Step 4

Add the Greek yogurt, olive oil, lemon juice, minced garlic, chopped cilantro, salt, and black pepper to the blender. Blend until smooth and creamy. Set aside.

Step 5

Once the potatoes are cooked, drain them and allow them to cool for 5 to 10 minutes. If the potatoes are larger than bite-sized, cut them into halves or quarters.

Step 6

In a large mixing bowl, combine the cooked potatoes, sliced green onions, and sliced radishes.

Step 7

Pour the avocado dressing over the potato mixture and toss gently to coat evenly.

Step 8

Taste the salad and adjust seasoning with more salt, pepper, or lemon juice if needed.

Step 9

Serve immediately or refrigerate for 30 minutes to chill before serving. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1164.3g)

Amount per serving	% Daily Value*
Calories	1001.7

Total Fat 50.9g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 2.5mg	0%
Sodium 2584.1mg	0%
Total Carbohydrate 122.3g	0%
Dietary Fiber 24.2g	0%
Total Sugars 15.0g
Protein 22.0g	0%

Vitamin D 0IU	0%
Calcium 289.2mg	0%
Iron 6.9mg	0%
Potassium 3950.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 8.5%

Carbs: 47.3%