Does anyone else feel like this month just keeps getting better and better?
Two weekends ago, we got to set our clocks forward for sunny long evenings ahead — Daylight Savings! Then last weekend, we got to bid farewell to my least favorite season of the year on Sunday and say hello to — Spring! Then this weekend, it still gets better, because we get to celebrate my favorite holiday of the year with its promise of hope and goodness and all-things-newness — Easter!
Seriously, 2016, well done. Couldn’t have planned it better myself.
That said, though, I think Easter did sneak up on all of us extra-early this year. So for anyone else who might be in the same boat as me, looking for some fresh new recipes to go with that Easter ham, I have a tasty one for you today that I think you’re going to love. It’s everything we all love about traditional potato salad, but modernized with some lighter Greek yogurt instead of mayo, an extra handful of fresh veggies and herbs, and — you guessed it — so much avocado.
My kind of potato salad. :)
The other great thing about this salad?! It’s made entirely from ingredients from my all-time favorite little grocery store, whom I’m also happy to announce that I’m partnering with again — ALDI!
Those of you who have followed this blog for years know that I have been a mega-fan of ALDI for the past decade. I’m love the store’s business model that helps keep overhead and prices low. I have dozens of favorite ingredients there that are staples in my kitchen (especially their ever-expanding SimplyNature and organic lines of products, and always always their fresh pineapple). And as of this year, I’m now extra-excited that all of the ALDI-branded products (about 90% of the store) are completely free of certified synthetic colors, partially hydrogenated oils, and added MSG.
It just gets better and better.
Also awesome news? I recently discovered that ALDI is now selling organic avocados, which you’d better believe I snatched up in a hurry. And then promptly used to make a mega batch of my favorite guacamole. And then used a few others to make some avocado toast. And then diced some more up and added them to this awesome potato salad…which I highly recommend you do as well. Because what recipe isn’t better with avocado?!
The instructions to make it are quite simple. Just boil up a bunch of Yukon Gold potatoes (my favorite variety for creamy potato salad). Add them to a bowl with your other classic potato salad ingredients and lots of fresh avocado. Then gently toss it all tother until the salad is combined…
…and then…voila! This green goodness is all yours to enjoy. Or well, it serves at least 8, so I recommend sharing it with some family and friends. ;)
It’s creamy and hearty, just like traditional potato salad. But in lieu of mayo, I lightened up the sauce a bit with some plain Greek yogurt. And instead of paprika or dill, I added in some fresh cilantro and chili powder and cracked black pepper to compliment the avocado. And instead of being avocado-free? Well, let’s just say that I fully recommend adding lots of organic avocado to kick this recipe up a mega notch.
So good, so simple to make, and SO guaranteed to be a crowd-pleaser.
Enjoy, and stay tuned for some more ALDI-inspired recipes coming your way this year!
2 medium organic avocados, peeled, pitted and diced
half of a small red onion, peeled and thinly-sliced (or diced)
1/2 cup chopped celery (about 2–3 celery ribs)
1/4 cup chopped fresh cilantro
optional toppings: pinch of chili powder, extra chopped fresh cilantro, extra black pepper
Place the potatoes in the bottom of a large stockpot. Fill the pot with cold water until it reaches an inch above the potatoes, then add a tablespoon of salt to the water.
Heat the potatoes over high heat until the water reaches a rolling boil. Then reduce heat to medium, and simmer for 15-20 minutes, or until the potatoes are fork-tender and cooked through.
Remove from heat and strain out the water. Then once the potatoes have cooled for a few minutes, remove and discard the potato skins. Then dice the potatoes into small bite-sized pieces, and sprinkle with the vinegar. Set aside.
In a large mixing bowl, whisk together the Greek yogurt (or mayo), Dijon mustard and black pepper until combined.
Add the diced potatoes, hard-boiled eggs, avocado, red onion, celery and cilantro to the mixing bowl. Then very gently toss the potato salad until all of the ingredients are combined and evenly coated with the Greek yogurt sauce.
Garnish with optional toppings if desired.
Serve immediately. Or cover the salad with plastic wrap so that the plastic is completely touching the top of the salad with no air bubbles, and refrigerate for up to 2 days. (The avocados may brown slightly after a few hours, but they will still be safe and delicious to eat.)
I shopped for all of these ingredients at ALDI, which are available while quantities last. Items may not be available in all stores, and prices and labels may vary by location. Check out ALDI on Facebook, Twitter & Instagram to keep up with new recipes and products this Easter season!
I love your optimism! Let’s hope many more great things are to come :)
This recipe looks great: that avocado is gonna add so much extra creaminess! Would love to try this soon, it sounds delicious.
Thanks Vivian — we hope you enjoy this! :)
This looks great! I love the idea of using avocado. Hope you have a great weekend!
Thanks Sam — we hope you enjoy it, and that you have a great weekend as well! :)
Looks tasty! Saving for later.
Thanks Carole — we hope you enjoy! :)
this is such a refreshing twist to mayo laden potato salad, which i do not like at all.
Thanks Dixya — we hope you enjoy it as much as we do! :)
This looks so yummy! I can’t wait to try it.
Thanks Paula, we hope you love it! :)
that looks fab ! i’ve read many of your posts and i just keep wondering how u keep your avocado from browning? they look perfectly fresh every single time!
Hi Elsie! A little squeeze of lemon or lime juice helps prevent browning! Also, when you’ve got half of an avocado you aren’t using (reserve the half that has the pit, as it helps preserve the avocado and keep it from browning also). We hope you enjoy this! :)
I have never had avocado in potato salad before but am definitely going to have to try it! Definitely going to have to check out the new organic avocados at ALDI. :)
Awesome — we hope you love it! :)
What a great twist on such a classic dish!
This looks refreshing, and full of flavor! Can’t wait to make this :) thanks for sharing.
Thanks Christine — we hope you enjoy! :)
I can’t wait to make this. It has everything in it that I love. This recipe looks great: that avocado is gonna add so much extra creaminess!
Thanks, Nancy, we hope you love it! :)
I made this and it is so delicious. I did not have red onions, so I used whatever onions I had and my favorite mayo from Choosen Foods that is paleo friendly. Thank you for sharing a yummy recipe. I will need to check our your other recipes :)
I made the salad and everyone loved it!!
Im about to make it again for a pool party on Friday!!
Potato salad was delish but I used real mayonnaise.
And yellow mustard mixed slightly w honey mustard. Just a pinch. Had no chili powder at home. I left the potato chunks slightly larger. I boiled them low and slow for a little longer until they were firm enough not to fall apart but delish to bite into. So “potatoey”!