Thursday, August 22, 2013

Smashed Potato Salad with Avocado Dressing

Avocado Week
Welcome to day 4 of Avocado week here at Curry and Comfort. I made this Smashed Avocado Potato salad to enjoy with some bbq.  I call this smashed potato salad because I coarsely mashed the potatoes without cubing them in traditional potato salad.   I loved the texture and it was a perfect side dish with the creamy avocado dressing.  I used the avocado tool to easily remove the avocado out of the skin so I could make the creamy dressing.  The dressing is pretty versatile and I will definitely try it with a pasta salad soon. 

PS... remember to check out my post from Day 2 for the Good Cook avocado tool giveaway

3lbs potatoes ( I used red skin potatoes so I did not peel them)
4-5 hard boiled eggs
1 tsp celery seeds
1-2 Tbs sweet pickle relish
1/2 cup small diced red onion
1/2 cup small diced celery
1/2 cup small diced bell pepper (any color)
salt and black pepper to taste

1 ripe avocado (I used a medium hass)
1 tsp lemon juice
4-5 Tbs mayonnaise
1 Tbs yellow mustard
1 Tbs sugar
1 Tbs vinegar
salt and black pepper to taste

Blend all ingredients in food processor until smooth.

Good Cook recommended tools:  Avocado Slicer
                                                       Citrus Reamer
                                                       Classic Chrome Potato Masher 9"


Boil eggs, cool and peel.  Boil potatoes until fork tender drain and cool. Use a potato masher to smash the potatoes and eggs.  Add the celery, onion, celery seed, bell pepper, pickle relish and prepared avocado dressing.  Mix well together and chill for 30 minutes before serving. 


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