Potato salad is the quintessential summer food. I usually make a french style potato salad with a vinaigrette, since I don’t like mayonnaise. This is to the great dismay of my husband, who loves traditional potato salad and hates the french style. He was very excited when I served this dish up, a potato salad with a creamy dressing we both enjoyed, peace restored..
Another reason I avoid potato salad is I can never seem to cook the potatoes just right. I get distracted and the potatoes are overcooked and no longer the pretty slices needed. (I may or may not have placed the prettiest slices on the top of the bowl for these pictures…).
This potato salad would go great with some Mexican Beef Sliders. I did serve this up yesterday which was Cinco De Mayo, but that was completely coincidental. Why wait for a holiday to have some delicious Mexican inspired food?
Look at all that green goodness..
All of the dressing ingredients are simply mixed with a hand blender (regular blender could be used too). I added the cilantro in last, so it made pretty green flecks in the dressing. This isn’t necessary though and you can add it right with the other ingredients.
Good news is the lime keeps the avocado from browning, so this can be made ahead.