Who says potato salad is only for summer backyard BBQ’s?
This warm potato salad recipe is great any time of the year. The potatoes satisfy everyone’s starch craving, while the avocados provide a healthy fat. The fat in the avocados also help slow down the break down of the potato carbohydrates, preventing a spike in insulin and helping you to feel full longer. The onion adds a nice bite and of course an added amount of antioxidants – preventing those free radicals from causing damage!
about 6 medium-sized potatoes (cut into bit size chunks)
1/4 cup olive oil
about a 1/4 cup finely diced red onion
1 tsp dried thyme
juice of half a lemon
1 tsp Dijon mustard
salt and pepper to taste
1 small avocado, diced
- Steam the potatoes until they are fork tender
- Combine onions, thyme, lemon juice, Dijon and salt & pepper in a bowl.
- Slowly drizzle olive oil into the bowl while whisking to make the dressing
- Add the potatoes and avocado and toss gently (you don’t want to mash the avocado)
Salad can be served while the potatoes are still warm or after they have been cooled.