Vegan Avocado Potato Salad with Dill and Cilantro
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- zest and juice of 1 lime
- 2-3 tbsp. herbs of your choice (i used dill and cilantro)
- sea salt and fresh ground pepper to taste.
- 6 (approximately 2 lbs.) potatoes peeled and chopped into 1 inch cubes
- 1 large, ripe avocado
- Carbohydrate 0.617466666666667 g
- Cholesterol 0 mg
- Fat 0.00513333333333333 g
- Fiber 0.0293333337704341 g
- Protein 0.0308 g
- Saturated Fat 0.000586666666666667 g
- Serving Size 1 1 Serving (7g)
- Sodium 0.146666666666667 mg
- Sugar 0.588133332896233 g
- Trans Fat 0.00227333333333333 g
- Calories 2 calories
Bring potatoes to a boil in a large pot of cold water (the water should just cover the potatoes). Once boiling, add salt to the water and give them a stir.Boil (you may have to reduce the heat a little to keep the water from spilling over) potatoes until they are fork-tender, but not falling apart, approximately 10-15 minutes.Drain and spread potatoes out in a single layer on a baking sheet. Place in the freezer for approximately 30 minutes to cool. (This will keep your potatoes from crumbling when you stir in the dressing).While the potatoes are in the freezer, combine the avocado, lime zest, lime juice, herbs and salt and pepper in a small bowl. Set aside.Take the potatoes out of the freezer when they are cool to the touch and place in a large mixing bowl. Mix in the dressing and chill until ready to eat.Best served chilled or room temperature.
