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

 

Ingredients

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

Instructions

  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.

Comment on this recipe

You must be logged in to post a comment.