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You know what I’m looking forward the most in this time around Easter? … Noooo it’s not the smoked ham… nor the luscious Carrot Cake, nor delightful Carrot Cake Cookies. It’s the young potatoes, spring onions, and radishes that tickle my taste buds the most. With coming of Spring, when these veggies first appear on the market, they are constantly on our family menu. Especially young potatoes. I’m preparing it in many ways, but maybe our favorite is potato salad.
Potato salad with onions, known as Kartoffelsalat, is the most popular salad in Croatia. Everybody here knows about this salad, and it’s commonly eaten on Fridays, with the fish. My grandma makes THE best Kartoffelsalat, and she serves it, you probably guess, on Fridays with the fish.
As much as I try, I can’t attain the perfection of grandmother’s potato salad. That’s why I decided to move away from this traditions and offer my family, a different potato salad. And here it is… a super simple, very nutritious but very light, creamy HEALTHY Avocado Potato Salad. Mayo-free, made with only FRESH REAL FOOD.
Avocado Potato Salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- 4 medium sized potatoes
- 1 cup sweet corn
- Fresh radishes
- Fresh spring onions
- ½ avocado
- Lime juice
- Lime zest
- Himalayan salt and pepper to taste
- Fresh dill
Instructions
- Peel the potato skin, cut potatoes into cubes and place in a deep pot with cold water. Season with salt and cook for 15 minutes. When the potato is cooked, drain it and let it cool.
- In a bowl, mash the avocado with the fork. Add lime and season it with salt, and pepper to taste.
Full Recipes>>Avocado Potato Salad