Vegan Avocado Potato Salad with Dill & Cilantro

• Vegan
• Gluten free

• Produce

  • 6 2 lbs. potatoes
  • 1 Avocado, large ripe
  • 2 tbsp Herbs
  • 1 Lime, Zest and juice of

Found on beckysbestbites.com

Description

Ingredients

• 6 (approximately 2 lbs.) potatoes, peeled and chopped into 1 inch cubes
• 1 large, ripe avocado
• Zest and juice of 1 lime
• 2-3 tbsp. herbs of your choice (I used dill and cilantro)
• Sea salt and fresh ground pepper to taste.

Directions

• Bring potatoes to a boil in a large pot of cold water (the water should just cover the potatoes). Once boiling, add salt to the water and give them a stir.
• Boil (you may have to reduce the heat a little to keep the water from spilling over) potatoes until they are fork-tender, but not falling apart, approximately 10-15 minutes.
• Drain and spread potatoes out in a single layer on a baking sheet. Place in the freezer for approximately 30 minutes to cool. (This will keep your potatoes from crumbling when you stir in the dressing).
• While the potatoes are in the freezer, combine the avocado, lime zest, lime juice, herbs and salt and pepper in a small bowl. Set aside.
• Take the potatoes out of the freezer when they are cool to the touch and place in a large mixing bowl. Mix in the dressing and chill until ready to eat.
• Best served chilled or room temperature.