Best 8 New Potato Salad With Avocado Dressing Recipes

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New potato salad with avocado dressing is a refreshing and delicious summer dish that is perfect for picnics, BBQs, or potlucks. The creamy avocado dressing adds a rich and flavorful twist to the classic potato salad, while the fresh herbs and vegetables add a pop of color and flavor. This easy-to-make salad is sure to be a hit with everyone who tries it.

Here are our top 8 tried and tested recipes!

ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO



Roasted new potato, kale & feta salad with avocado image

Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 11

200g Jersey Royal potatoes , halved
2 garlic cloves
2 tbsp cold-pressed rapeseed oil
1 lemon , juiced
1 banana shallot , chopped
200g bag kale
1 small ripe avocado , flesh scooped out
½ tsp Dijon mustard
25g feta (or vegetarian alternative), crumbled
½-1 tsp chilli flakes
1 tbsp pumpkin seeds , toasted

Steps:

  • Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
  • While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
  • Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
  • Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.

Nutrition Facts : Calories 418 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY



Southwestern Salad With Avocado Dressing Recipe by Tasty image

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 15

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon fresh cilantro
1 lime, juiced
1 head lettuce, chopped
1 cup bell pepper, chopped
¼ cup fresh cilantro
15 oz black beans, 1 can
½ cup red onion, chopped
15 oz corn, 1 can
¼ cup scallion
¾ cup tomato, chopped

Steps:

  • Add all dressing ingredients to a blender, blend until smooth.
  • In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
  • Top with prepared dressing; toss to coat.
  • Enjoy!

Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams

NEW POTATO SALAD WITH AVOCADO DRESSING



New Potato Salad With Avocado Dressing image

Created for Craze-E Salad Contest; sub category is --Picnic Salad at the Park. This is a happy marriage of two favorite recipes: potato salad and avocado dressing. And of the course, the bacon and hard cooked eggs make it perfect!

Provided by Mama Cee Jay

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 lbs potatoes, new white, cleaned but not peeled
1 avocado, peeled and quartered
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1 shallot, peeled, halved
1 tablespoon fresh tarragon, leaves
1 teaspoon fresh thyme, leaves
1 tablespoon fresh parsley, flat leaf, leaves
1 teaspoon kosher salt
3 dashes fresh ground black pepper
2 eggs, hard cooked, peeled and diced
4 slices bacon, thick sliced, cooked, cooled and chopped
1/2 cup sweet peas, if frozen then thaw, if fresh, cook until tender but not mushy
1/2 cup green onion, chopped
salt and pepper, if desired

Steps:

  • Boil potatoes and cook until fork tender. In meantime prepare dressing by combining avocado, cider, mustard, olive oil, shallot, tarragon, thyme, parsley, salt and pepper in food processor until smooth and creamy.
  • Drain and cool potatoes on paper towel lined baking sheet.
  • In a large bowl, combine cooled potatoes, salad dressing, eggs, bacon, peas and green onions.
  • Taste and adjust seasoning if desired.

Nutrition Facts : Calories 502.7, Fat 31.8, SaturatedFat 6.1, Cholesterol 80.8, Sodium 487.9, Carbohydrate 46.5, Fiber 8.3, Sugar 3.1, Protein 10.3

AVOCADO POTATO SALAD



Avocado Potato Salad image

I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It's a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors! You may serve this at room temperature, but it is best covered tightly and chilled for 1 to 3 hrs before serving. Can be prepared up to three hours in advance before serving.

Provided by LINDA01K

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 12

6 medium unpeeled red potatoes, cut into 1-inch cubes
2 each avocados - peeled, pitted, and cubed
6 tablespoons lime juice, divided
2 cloves garlic, crushed
½ cup nonfat plain yogurt
2 tablespoons honey mustard
1 tablespoon extra-virgin olive oil
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup chopped sweet onion
¼ cup chopped fresh cilantro

Steps:

  • Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
  • Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
  • Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
  • Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
  • Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 36.1 g, Cholesterol 0.4 mg, Fat 9.6 g, Fiber 6.5 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 349 mg, Sugar 6.1 g

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

POTATO SALAD WITH AVOCADO AND BACON



Potato Salad with Avocado and Bacon image

Potato and avocado salad with bacon.

Provided by emme0919

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 10

12 each red potatoes, cubed
10 slices bacon
2 medium avocados, cubed
1 tablespoon lemon juice
¼ cup sliced green onions
4 tablespoons chopped fresh cilantro
1 pinch salt and ground black pepper to taste
¾ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.
  • While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Sprinkle avocados with lemon juice and toss to coat.
  • Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.
  • Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 19.8 g, Cholesterol 27.3 mg, Fat 38.2 g, Fiber 6 g, Protein 8.8 g, SaturatedFat 6.8 g, Sodium 547 mg, Sugar 1.8 g

AVOCADO POTATO SALAD



Avocado Potato Salad image

Make and share this Avocado Potato Salad recipe from Food.com.

Provided by agileangus

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

6 medium red potatoes, unpeeled,cut in 1 inch cubes
2 avocados, peeled and pitted
1 tablespoon fresh lime juice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 cloves crushed garlic
2 tablespoons honey mustard
2 teaspoons sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 cup nonfat plain yogurt

Steps:

  • Boil potato cubes until just tender.
  • While potatoes boil, cube avocados and toss with 1 tablespoon lime juice.
  • Set aside.
  • Drain potatoes and place in bowl of cold water.
  • When potatoes have cooled, drain well and place in large salad bowl.
  • To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl.
  • Taste and adjust seasonings.
  • Pour dressing over potatoes and toss.
  • Gently fold in avocado, onion, and cilantro.
  • Serve at room temperature or cover tightly and chill for up to three hours.

Nutrition Facts : Calories 234.9, Fat 9.7, SaturatedFat 1.4, Cholesterol 0.3, Sodium 369.5, Carbohydrate 34.9, Fiber 6.4, Sugar 5.8, Protein 5.2

POTATO & AVOCADO SALAD



Potato & avocado salad image

The perfect side salad that counts as 1 of your 5-a-day

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 6

500g new potatoes
1 tbsp olive oil
squeeze of lemon juice
2 avocados
handful of toasted almonds
2 tubs mustard cress

Steps:

  • Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
  • Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

Nutrition Facts : Calories 314 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

Tips:

  • Boil the potatoes until they are tender but still hold their shape. Overcooked potatoes will become mushy and fall apart in the salad.
  • Use a variety of potato types. This will add flavor and texture to the salad. Good choices include new potatoes, red potatoes, and Yukon Gold potatoes.
  • Make the avocado dressing ahead of time. This will give it time to thicken and develop its flavors. You can store the dressing in the refrigerator for up to 3 days.
  • Add other vegetables to the salad, such as chopped celery, carrots, or bell pepper. This will make the salad more colorful and nutritious.
  • Serve the salad immediately, or chill it for later. The salad is best eaten within a few days of making it.

Conclusion:

This new potato salad with avocado dressing is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its creamy avocado dressing and colorful vegetables, this salad is sure to be a hit at your next gathering.

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