Emeril Lagasse’s Cilantro-Avocado-Potato Salad

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


  1. Cook the diced potatoes in salted boiling water until tender but not mushy.
  2. 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.
  3. Chill for one hour before serving.

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