Green Potato Salad with Dill

Preparation info
  • Makes

    5 cups

    • Difficulty


Appears in
The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

  • About

Avocado makes this unique potato salad naturally creamy, and fresh dill imparts a captivating flavor. Use more or less lemon juice, lime juice, or apple cider vinegar to suit your taste.


  • 5 cups (1.25 L) diced potatoes
  • 1 large avocado
  • 3


Put the potatoes in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Decrease the heat to medium, cover, and cook until the potatoes are just tender, about 15 minutes. Drain and let cool.

Scoop the avocado flesh into a large bowl and mash with a fork. Add the vinegar, dill, lemon juice, mustard, and pepper and stir until evenly distributed. Add the pickles