Creamy Potato Salad Recipe
Creamy Potato Salad Recipe
Ingredients
- 1 1/2 lbs. small Yukon gold potatoes
- 1 ripe avocado
- 2 tablespoons Dijon mustard
- 2 tablespoons diced red onion
- 2 tablespoons fresh dill, chopped
- 1/2 cup cucumber, diced
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt, or to taste
- black pepper, to taste
Instructions
- Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)
- While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.
