Purple Potato Salad with Avocado-Chia Dressing
A vibrant and healthy potato salad featuring purple or red creamer potatoes tossed with a creamy avocado-chia dressing. This unique twist on traditional potato salad combines fresh vegetables with superfood chia seeds and aromatic herbs.
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.
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.
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.
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