Avocado Potato Salad
The only thing better than potato salad is potato salad made healthy with a rich avocado sauce and tossed with full avocado chunks. Hidden superfoods like Wheatgrass and Chia Seeds add extra nutrition, while fresh herbs lend a vibrant flavor.
1½ pounds Red Potatoes, scrubbed and cut into 1-inch chunks
2 Avocados, divided
¼ cup unsweetened Almond Milk
½ tsp Navitas Organics Wheatgrass Powder
2 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
½ tsp Sea Salt
¼ cup minced fresh Chives
¼ cup minced fresh Dill
¼ cup minced Dill Pickles (about 2 spears)
1 Tbsp Navitas Organics Chia Seeds
Bring a large pot of salted water to a rapid boil. Add the potatoes and cook until tender, about 8-10 minutes. Drain in a colander and rinse the potatoes with cold water. Keep the potatoes in the colander to continue to drain while working through the next steps.
Scoop out the flesh of one avocado into a large bowl. Add the almond milk and mash into a paste. Add the Wheatgrass Powder, lemon juice, mustard, salt, chives, and dill, and mix well. Add the potatoes, pickles and Chia Seeds, and toss to combine. Dice the remaining avocado and fold the dice into the potato salad. Transfer to a serving dish and serve immediately, or refrigerate for up to 4 hours.
Makes 4-6 servings
Submitted by Julie Morris