Purple Potato Salad with Avocado-Chia Dressing

Ingredients

• •1½ pounds baby purple or red creamer potatoes
• •1¼ teaspoons sea salt
• •½ whole Hass avocado
• •2 tablespoons freshly squeezed lemon juice
• •½ cup freshly brewed jasmine green or white tea
• •2 tablespoons plain yogurt
• •¼ cup white chia seeds
• •1 clove garlic
• •2 whole green onions
• •1 stalk celery
• •1 tablespoon fresh dill or cilantro

Cooking Instructions

1. 1.

   Place the potatoes in a large saucepan and cover with cold water. Add 3/4 teaspoon of the salt and bring to a boil over high heat. Cover, reduce heat to medium-low, and cook until potatoes are just tender, about 10 minutes. Drain potatoes, place in a large bowl, and chill in the refrigerator.

   20 min

2. 2.

   In a bowl, thoroughly mash the avocado with the lemon juice until smooth. Add the tea, yogurt, chia seeds, garlic, a few drops of hot pepper sauce, and 1/4 teaspoon of the salt and whisk to combine. Let stand for about 20 minutes. (Makes 1 1/4 cups avocado-chia dressing.)

   25 min

3. 3.

   Remove the potatoes from the refrigerator. Add the green onions, celery, and the remaining 1/4 teaspoon of salt to chilled potatoes and gently toss. Smear the avocado-chia dressing onto four salad plates, creating a "bed" for the potato salad. Top with the potato mixture, sprinkle with dill, and serve.

   10 min