Appetizer Side Dish Main Dish

Potato Salad with Avocado, Toasted Almonds, Olive Oil and Feta Cheese

  • Ready Time: 30min
    No Reviews
  • Prep Time: 15min
    Cook Time: 15min
  • Potato Type: Petite
    Cuisine: American
  • Serves: 4
    Prep Method: Boiled
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Description

Recipe by: The Little Potato Company

A quick to assemble (especially if you cook the potatoes ahead of time) delicious lunch that’s perfect for summer.

Ingredients

  • 1 ½ lbs. of petite/ creamer potatoes
  • 2 Tablespoon red quinoa, cooked and chilled
  • 1 avocado, diced
  • Juice and zest of 1 lime
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Toppings

  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup toasted almonds, chopped
  • 1/2 cup sprouts
  • 2 sprigs fresh mint
  • 1/4 cup feta

Preparation
Prep Time: 15min | Cook Time: 15min

  1. Boil petite potatoes 10 to 15 minutes until fork tender, then strain and cool. This can be done in advance for quick assembly.
  2. Cut potatoes in half and place in a bowl. Gently combine with quinoa, avocado, lime juice, lime zest, olive oil, and salt and pepper.
  3. Serve on a platter or portion to smaller dishes and top with seeds, nuts, sprouts, mint, and crumbled feta.

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