Most children probably don’t need much encouragement to eat potatoes, but if you’re searching for a way to bump up the nutritional profile of your potato salad, this is a great recipe to try. The creaminess comes from nutrient-dense avocadoes instead of mayonnaise. It’s also soy, gluten, and dairy free.
Found at Food Network
2 pounds potatoes, peeled and diced small
1/3 cup diced red onion
1 tablespoon minced garlic
1/2 teaspoon salt, plus more to taste
fresh ground black pepper
3 tablespoons extra virgin olive oil
4 firm-ripe (i.e, not mushy) avocados, pitted and diced
1 (1-ounce) package cilantro
1 tablespoon minced jalapeno pepper (omit if your kids don’t do spicy food)
2 tablespoons fresh lime juice
- Cook the diced potatoes in salted boiling water until tender but not mushy.
- Drain and combine with onions and garlic in a large bowl. Add 1/2 teaspoon salt and pepper to taste. Add oil and toss to coat. Add remaining ingredients and toss again. Adjust seasoning if necessary.
- Chill for one hour before serving.