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Prep time
10 minutes
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Cook time
20 minutes
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serves
4
Author Notes
A fresh, light potato salad with lemon, avocado, and capers.
Substitutions are in the spirit of the dish - use tarragon instead of savory; use chopped cornichons instead of capers; cut back on my alliums or use the one you like best! That said, boiling the potatoes and using avocado as the binder of the sauce will get the right texture and consistency for the dish, and the lemon juice and raw red onion keep the avocado from browning as quickly. —Politan
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Ingredients
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1.5 pounds
baby potatoes
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2
ripe avocadoes
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2 teaspoons
lemon juice
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2 tablespoons
capers
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1/2 teaspoon
salt
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1 teaspoon
garlic powder
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1/4 teaspoon
white pepper
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1 teaspoon
savory
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1
small red onion
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2 tablespoons
chopped scallions
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1/2 teaspoon
onion powder
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1/2 teaspoon
mustard
Directions
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Place the potatoes in a pot and fill with water to the top of the potatoes.
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Boil the potatoes until a paring knife slides through the largest potatoes easily.
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Drain the potatoes and place them back in the pot. Fill the pot with cold water and let them sit until they are cool enough to touch.
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While the potatoes are boiling and then while they are cooling, scoop out the avocados' meat, dice the red onion, chop the scallions, and place these and all the other ingredients in a large bowl. Mix all the ingredients well.
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Taste the mixture and adjust the seasonings to your liking.
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Chop the potatoes to your preferred size and mix them into the avocado mixture. Using a wooden spoon will keep you from beating up the potatoes too badly.
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Enjoy right away - or let your potato salad sit in the fridge for a few hours to let the flavors mix.
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