Potato salad, made with red and green onions, celery, jalapeno, cilantro and boiled eggs, tossed with a sour cream and avocado dressing.
Sour Cream Avocado Potato Salad
I am a big fan of potato salad, and while I make the more classic, southern-style potato salad most often, I love all different kinds, and I love experimenting too.Well, except mustard potato salad.
And when I say mustard I mean like heavy mustard based, and not the little dab of mustard that I do like to include in mine. For some reason, that heavy mustard just doesn't appeal to my taste buds at all, though I know some folks absolutely love it.
I consider the potato salad I dubbed "Cajun-Style" and the one made with pesto, thanks to the overabundance of garden basil, experimental, albeit successfully experimental! This also is one of those "experimenting" kinds of potato salad.
Though I have certainly included some sour cream in potato salads, and, in fact, I love using Hellman's mayo now in my classic potato salad, after tasting it in my daughter-in-law's, because Hellman's brand reminds me of that silky texture from sour cream.
That said, as much as I love avocados, I had not yet tried using avocado as a substitute for the typical mayonnaise found in potato salads.
I must say, as skeptical as I was, I sure was pleasantly surprised, and, I think you will be too!
Here's how to make my Sour Cream Avocado Potato Salad. As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Now. First things first. I do call for the potatoes to be boiled in my recipe, per the usual, but, I'm using my Instant Pot to cook mine. When you see "recipes" for Instant Pot potato salad, this is what they are doing, because there literally is no such thing as Instant Pot Potato Salad. The potatoes are prepared in the Instant Pot, and then mixed with the typical potato salad ingredients.
I also use my Instant Pot when I make mashed potatoes and you can make a number of potato side dishes by either starting the potatoes or doing the entire recipe in the Instant Pot. It's actually quite handy for potatoes!
Peel and cut potatoes into large cubes or chunks and place into pot with eggs nestled into the potatoes. Cover with water, add salt and bring to a boil. Boil until tender but still firm, about 12-15 minutes. Test by piercing with a sharp knife. You'll find the full instructions for the Instant Pot in the recipe cook's notes below and you can also prepare your boiled eggs separately.
Scoop out the avocado into a separate small bowl.
Mash the avocado with the vinegar and brine until finely mashed.
Peel and cut potatoes into large cubes or chunks and place into pot with eggs nestled into the potatoes. Cover with water, add salt and bring to a boil. Boil until tender but still firm, about 12-15 minutes. Test by piercing with a sharp knife. You'll find the full instructions for the Instant Pot in the recipe cook's notes below and you can also prepare your boiled eggs separately.
Chop veggies and add pepper. Chop 3 of the hard boiled eggs, reserving the last egg for garnish.
Scoop out the avocado into a separate small bowl.
Stir in the sour cream.
Blend in well.
Add the chopped veggies to the potatoes.
Give it a gentle toss.
Add the chopped eggs.
Spoon dressing over the potatoes while they are still warm.
Toss again until all the potatoes are coated, adding more sour cream if needed for desired texture.
Taste and adjust seasonings as desired. Cover and refrigerate at least one hour until ready to serve. Garnish top with slices of remaining hard boiled egg and sliced jalapenos, if desired.
Sour Cream Avocado Potato Salad
Yield: About 4 to 6 Servings
Prep time: 15 MinInactive time: 1 HourTotal time: 1 H & 15 M
Potato salad, made with red and green onions, celery, jalapeno, cilantro and boiled eggs, tossed with a sour cream and avocado dressing.
Ingredients
For the Salad:
- 3 pounds medium russet potatoes, peeled and cubed large
- 1/2 tablespoon salt
- 4 large eggs
- 1/2 cup chopped red onion
- 2 green onions, sliced
- 1 large rib celery, chopped
- 1/8 cup chopped pickled jalapeno, plus more for garnish
- 2 tablespoons chopped fresh cilantro, optional
- 1/2 teaspoon black pepper, or to taste
For the Dressing:
- 1 small avocado, mashed
- 1 tablespoon apple cider vinegar
- 1 tablespoon brine from jarred jalapenos
- 1 cup sour cream
Instructions
- Peel and cut potatoes into large cubes or chunks and place into pot with eggs nestled into the potatoes. Cover with water, add salt, and bring to a boil.
- Boil until tender but still firm, about 12-15 minutes. Test potatoes by piercing with a sharp knife and use tongs to transfer eggs to an ice water bath.
- Add the green and red onion, celery, jalapeno, cilantro and pepper. Chop 3 of the hard boiled eggs, reserving last egg for garnish. Add chopped egg to potatoes; toss.
- In a separate small bowl, mash the avocado with the vinegar and brine until finely chopped. Blend in the sour cream and spoon over the potatoes while they are still warm; toss again until all the potatoes are coated, adding more sour cream if needed for desired texture.
- Taste and adjust seasonings as desired. Cover and refrigerate at least one hour until ready to serve.
- Garnish top with slices of remaining hard boiled egg and jalapeno slices before serving, if desired.
Notes:
For the Instant Pot: Put the steamer basket in the pressure cooker pot. Peel potatoes and cut into large cubes. Add the potatoes, 1-1/2 cups water, 2 teaspoons salt and 4 large eggs to the steamer basket. Lock lid in place, select High Pressure, 4 minutes cook time and press start. When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool. Transfer potatoes to serving or storage bowl and set aside to cool. Proceed with recipe as above.
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