Green Potato Salad with Dill

Name: Green Potato Salad with Dill
Yield: Makes 5 cups (1.25 l)
Ingredients: 1 large avocado; 5 cups (1.25 L) diced potatoes; 3 tablespoons (45 ml) apple cider vinegar; 3 tablespoons (45 ml) chopped fresh dill, or 1 tablespoon (15 ml) dried dill weed; ¼ teaspoon (1 ml) salt (optional); 2 dill pickles, diced; 1½ stalks celery, diced; 2 tablespoons (30 ml) lemon or lime juice; 1½ tablespoons (22 ml) Dijon mustard; ½ teaspoon (2 ml) ground black pepper

Preparation info

Makes
5 cups

Difficulty
Easy

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.

Ingredients

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

Vegan
Gluten-free

Method

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