Avocado Potato Salad
Tangy potato salad with eggs and avocado.
INGREDIENTS
- 2 pounds potatoes
- 4 eggs
- 2 onions finely sliced
- 2 teaspoons sumac
- 1 teaspoon salt plus more for boiling potatoes
- 3 green onions chopped
- 1 avocado pitted, peeled and diced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon black pepper
INSTRUCTIONS
- Put potatoes in a large pot filled with water. Add 1 or 2 teaspoons salt into the pot. Boil the potatoes until you can easily insert a fork in them. It takes about half an hour.
- To make hard-boiled eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes. Remove from heat and let the eggs sit in the hot water for another 5 minutes. Drain the water and transfer the eggs to a bowl. Let them rest for about 3 minutes or until cool enough to handle. Peel them and set aside.
- Put finely sliced onions in a large bowl. Sprinkle sumac and salt on it. Mix it well with your hand, squeezing the onion slices so that they release juice and get the color of sumac. This is a way of removing their bitterness.
- Drain potatoes, wait for a few minutes in cold water. Peel and dice the potatoes into the bowl.
- Toss in green onions and avocado.
- Slice the hard-boiled eggs and add them too.
- Add in olive oil, lemon juice and black pepper and stir until combined well.
- Taste and add extra salt or lemon juice if needed.
NUTRITION
Calories: 453kcalCarbohydrates: 51gProtein: 13gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 187mgSodium: 664mgPotassium: 1378mgFiber: 10gSugar: 5gVitamin A: 431IUVitamin C: 58mgCalcium: 79mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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