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Avocado and Potato Salad with Horseradish

 
Avocado and Potato Salad with Horseradish
115

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

Yield

8

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

2 pounds new potatoes
scrubbed
¼ cup olive oil
1 ½ tablespoons red wine vinegar
1 x salt
*
½ cup sour cream
½ cup yogurt, plain
2 tablespoons horseradish
prepared
¼ cup dill weed
fresh sprigs, loosely packed thick stems removed
*
3 stalks celery
strings removed, sliced into 1/4 inch pieces
*
2 medium avocados
*
1 tablespoon lime juice
freshly squeezed
1 x black pepper
freshly ground
*

Directions

*Choose avocados that are firm, with just a slight give. If the avocado is soft enough to hold an indentation, it's overripe and won't have the rich nutty flavor that you want for this salad.

Bring water to a boil in the bottom of a vegetable steamer. Cut potatoes in half; place them in the steamer basket. Cover and steam until they are cooked through, about 20 minutes. Remove the potatoes from the heat and allow them to cool slightly.

While potatoes are cooking, whisk oil and vinegar together in a large bowl. Season to taste with salt; set aside. When potatoes are cool enough to handle without burning your fingers, cut them in 1" cubes. Toss them in the oil and vinegar so they are coated well, and set them aside to cool to room temperature, tossing occasionally.

In a small bowl, whisk together the sour cream, yogurt and horseradish. Mince the dill and add it to the sour cream mixture, stirring well.

When potatoes have cooled to room temperature, add celery and toss to combine. Then add the sour cream mixture; toss again.

Halve, pit and peel the avocados. Cut them into 1 inch cubes; place in a small bowl with the lime juice. Toss so the cubes are moistened with the juice. Then add the avocados, with all of the lime juice, to the potatoes; toss gently until they are well distributed and coated with the dressing. Add pepper and additional salt to taste, and either serve immediately or chill for 30 minutes and then serve.

Does not keep well for leftovers.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 20047% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 31mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 27%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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