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Prep time
15 minutes
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Serves
4 to 6
Author Notes
Potentially hot take: potatoes and avocados > potatoes and mayonnaise. Instead of boiled potatoes doused in mayo, this picnic- and barbecue-ready salad stars crispy, deeply caramelized smashed potatoes tossed with garlic and parsley. And, what would a potato salad be without a stunning co-star? Enter: the creamiest, dreamiest California Avocados. First, avocado is blended into a silky, verdantly green sauce—so good it *almost* steals the show—bolstered by a bounty of basil, lemon zest and juice, and jalepeños. Then, that sauce gets swooshed onto a platter and topped with sumptuous chunks of avocado, golden, garlicky roasted potatoes, Persian cucumber for freshness and crunch, and big chunky pieces of briny feta.
While each bite is perfection as-is—creamy, crunchy, bright ‘n’ tangy, a little spicy, pure textural bliss—the sauce is truly the star here. I’ve found myself making it and slathering it on sandwiches and burgers, serving as a condiment for grilled things of all kinds, and using it as a dip spread into a shallow bowl, topped with crumbled feta and extra-virgin olive oil, and served with warm pita for dragging through all that avocado goodness. —Asha Loupy
Test Kitchen Notes
This recipe is shared in partnership with California Avocados. —The Editors
Ingredients
- For the potatoes:
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2 pounds
baby Yukon gold potatoes
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3 tablespoons
plus 1¼ teaspoons kosher salt
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4 tablespoons
extra-virgin olive oil, divided
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1/2 teaspoon
freshly ground black pepper
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4
garlic cloves, finely chopped
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1/2 cup
flat-leaf parsley, roughly chopped
- For assembly:
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2
large ripe California Avocados, halved, pitted, and peeled
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3 cups
(about 2½ ounces) basil leaves, roughly torn
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Zest of 2 lemons (about 3 teaspoons)
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Juice of 2 lemons (about 4 tablespoons), divided
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1
jalapeño or serrano chile, roughly chopped
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1/4 cup
extra-virgin olive oil, plus more for finishing
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3/4 teaspoon
kosher salt, plus more to taste
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2
Persian cucumbers, cut in half lengthwise and then cut into chunks on the bias
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4 ounces
feta, broken into big chunks
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Freshly ground black pepper, for finishing
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Flaky sea salt, for finishing
Directions
- For the potatoes:
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Place the potatoes in a large pot, cover with cold water, and add 3 tablespoons kosher salt. Bring to a boil over medium-high heat, then reduce heat to medium. Gently boil until potatoes are cooked through and easily pierced with a knife, about 12 to 15 minutes for small potatoes and up to 25 minutes for medium-to-large potatoes. Drain water then return potatoes to the hot pan and let cool for 10 minutes (this will help dry the skin of the potatoes).
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While the potatoes are boiling, preheat the oven to 425°F.
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Drizzle a rimmed baking sheet with 2 tablespoons extra-virgin olive oil. Place the cooked potatoes on the oiled pan and gently press each potato into ½-inch thick smashed disks using the palm of your hand or the bottom of a drinking glass. Drizzle the tops of the potatoes with the remaining 2 tablespoons extra-virgin olive oil and sprinkle evenly with remaining salt and pepper.
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Transfer the baking sheet to the oven and roast the potatoes for 15 minutes. Flip the potatoes using a spatula, then roast until crispy and golden, about another 10 to 15 minutes. Sprinkle the garlic over the potatoes and flip them one more time returning to the oven to roast until the garlic is cooked through and light golden, about 3 to 5 minutes. Remove from the oven, sprinkle with chopped parsley, and let sit for 5 minutes.
- For assembly:
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While the potatoes are roasting, make the basil avocado sauce. Place the fruit of 1 avocado in a blender along with basil, lemon zest, 3 tablespoons lemon juice, jalapeño, extra-virgin olive oil, and salt. Blend until smooth, taste, and adjust seasonings if necessary. Transfer to a small bowl and refrigerate until serving. (If you are making this sauce more than an hour in advance, cover with plastic wrap, pressing it directly onto the surface of the sauce to prevent oxidation and browning.) This should yield about 1 cup of sauce.
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To finish assembling, place the cucumber in a small bowl, toss with 1 tablespoon lemon juice, and season with salt to taste. Then, cut the remaining avocado halves into large chunks.
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To serve, swoosh the basil avocado sauce in a thin layer across the bottom of a serving platter. Arrange the crispy potatoes on top of the sauce, nestling the cut avocado, cucumber, and feta chunks amongst the potatoes. Don’t forget to sprinkle any leftover crispy garlic bits on top, too. Garnish with a finishing drizzle of extra-virgin olive oil, a few cracks of black pepper, and a sprinkle of flaky sea salt.
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