Potato Salad with Avocado-Yogurt Dressing

Potato Salad with Avocado-Yogurt Dressing

Ingredients:
6 large Red Pontiac Potatoes, cleaned, and chopped
2 Avocados, mashed
1/2 cup Greek-Style Yogurt
3 Tbsp fresh Chives, diced
1 Tbsp fresh Dill, diced
1 Roasted Yellow Bell Pepper, chopped
1 Roasted Orange Bell Pepper, chopped
Juice of 1 Lemon
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1 tsp Salt
Pepper to Taste
Water for boiling

Directions:

  • Boil the Potatoes until fork tender. I suggest cutting them before because they will cook quicker, but you can cut after.
  • While the Potatoes are cooking, in a food processor, combine the Lemon Juice, Yogurt, Avocados, Mustard, and Herbs. Pulse to combine.
  • Slowly drizzle in the Olive Oil.
  • Add Salt and Pepper to Taste.
  • Drain the Potatoes and move them to a large bowl.
  • Add the Roasted Peppers.
  • Slowly add the Dressing, tossing to mix well. You may not use all the dressing.

NOTES: I like Potato Salad, but I often find it either tasting too much like Mustard or too much like BLAH. If you want a kick, add a diced Jalapeño to the mix.

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