Spicy Southwestern Avocado Potato Salad
Elevate your picnic game with this Spicy Southwestern Avocado Potato Salad! Tossed in a creamy chipotle-yogurt dressing that's bursting with flavor, every bite offers a delightful balance of fresh vegetables and tender potatoes. The addition of ripe avocado adds a rich creaminess, while the hint of spice from the chipotle elevates this classic dish to new heights. This salad not only is a perfect side dish for summer barbecues but also works wonderfully as a light lunch option. Chill it for a couple of hours to let the vibrant flavors meld together, making it a must-try for your next outdoor gathering!
N/A
Servings
140
Calories
17
Ingredients
Ingredients
Celery ribs
2 (cut into small dice)
Red onion
1/2 cup (cut into very small dice)
Red radish
1/2 cup (cut into very small dice)
Red bell pepper
1/2 cup (cut into very small dice)
Cilantro or Parsley
1/2 cup (minced)
New potatoes
1 1/2 lbs (cooked in boiling, salted water until tender, drained and cut into chunks)
Avocado
1 (firm but ripe, cut into dice)
Salt
to taste
Pepper
to taste
Apple cider vinegar
1 1/2 tablespoons
Sugar
2 teaspoons
Mayonnaise
1/2 cup ((I prefer Hellman's))
Plain yogurt
1/2 cup
Milk or Buttermilk
3 tablespoons
Chipotle chile in adobo
1 (with)
Adobo sauce
1 1/2 teaspoons
Garlic clove
1
Instructions
1
Begin by preparing the dressing. In a bowl, whisk the sugar into the apple cider vinegar until fully dissolved.
2
In a mini food processor, combine the mayonnaise, yogurt, milk (or buttermilk), chipotle chile, adobo sauce, and the minced garlic. Pour in the sweetened vinegar mixture and pulse until the dressing is creamy and smooth. Set aside.
3
In a large mixing bowl, combine the cooked new potatoes, diced celery, red onion, radish, bell pepper, avocado, and minced cilantro or parsley.
4
Pour the chipotle-yogurt dressing over the salad ingredients, and gently toss to coat everything evenly. Season with salt and pepper to taste.
5
Cover the bowl and refrigerate the salad for 2-3 hours before serving to allow the flavors to meld brilliantly together.
Nutrition Information
9g
Fat
14g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Southwestern Avocado Potato Salad?
It is a flavorful twist on classic potato salad featuring a creamy chipotle-yogurt dressing, fresh diced vegetables, and ripe avocado.
How many calories are in a serving of this salad?
There are approximately 140 calories per serving.
What makes this potato salad Southwestern?
The Southwestern flavor comes from the combination of chipotle chile in adobo, adobo sauce, cilantro, and avocado.
Can I make this recipe vegan?
While the original recipe uses mayonnaise, yogurt, and milk, it is tagged as vegan-friendly, implying these can be substituted with plant-based alternatives.
How long should I refrigerate the salad before serving?
You should cover and refrigerate the salad for 2-3 hours to allow the flavors to meld together.
What type of potatoes are used in this recipe?
The recipe calls for 1.5 lbs of new potatoes.
Is there a specific brand of mayonnaise recommended?
The recipe author notes a preference for Hellman's mayonnaise.
Can I use something other than cilantro?
Yes, you can use minced parsley if you prefer it over cilantro.
How do I prepare the dressing?
Whisk sugar into apple cider vinegar, then pulse it in a food processor with mayo, yogurt, milk, chipotle, adobo sauce, and garlic until smooth.
What vegetables are included in the salad?
The salad includes celery ribs, red onion, red radish, red bell pepper, and avocado.
Is this salad spicy?
It has a mild to moderate heat from the chipotle chile and adobo sauce, which provides a flavorful kick.
How much fat is in one serving?
One serving contains 9g of fat.
What is the protein content of this dish?
This potato salad contains 1.7g of protein per serving.
How many carbohydrates are in this recipe?
There are 14g of carbohydrates per serving.
What is the best way to cook the potatoes?
Cook the new potatoes in boiling salted water until tender, then drain and cut them into chunks.
How should the avocado be prepared?
Select a firm but ripe avocado and cut it into dice before adding it to the salad.
Can I use buttermilk in the dressing?
Yes, the recipe suggests using either 3 tablespoons of milk or buttermilk.
How many ingredients are needed for this recipe?
There are 17 total ingredients required for this salad.
How should the red onion and radish be cut?
Both should be cut into very small dice to ensure they are evenly distributed.
What type of vinegar is used?
The recipe uses 1.5 tablespoons of apple cider vinegar.
How much adobo sauce is required?
The recipe calls for 1.5 teaspoons of adobo sauce.
Is this a good side dish for a BBQ?
Yes, it is described as a perfect side dish for summer barbecues and outdoor gatherings.
Can I serve this for lunch?
Yes, it works wonderfully as a light lunch option.
What equipment do I need for the dressing?
A mini food processor is recommended to get the dressing creamy and smooth.
How much sugar is in the recipe?
The recipe uses 2 teaspoons of sugar, which is whisked into the vinegar.
Do I need to peel the new potatoes?
The recipe doesn't specify peeling; new potatoes often have thin skins that are left on for texture.
Can I add salt and pepper?
Yes, you should season the salad with salt and pepper to taste after tossing it with the dressing.
How many celery ribs are needed?
The recipe requires 2 celery ribs cut into small dice.
What is the texture of the dressing?
The dressing is creamy and smooth, thanks to the combination of yogurt, mayo, and processing.
Can I add extra chipotle if I want it hotter?
Yes, the spice level can be adjusted by adding more chipotle or adobo sauce to the dressing.