Prep Time:  30 minutes | Cook Time: 35 minutes | Serves: 4-6

New baby potatoes from our local market were my inspiration for this dish along with the hot and steamy summer weather.  Ripe avocado adds a creaminess to the salad without

adding any mayonnaise.  If you are avoiding potatoes you can substitute roasted white japanese sweet potato.  Have fun with customizing with your favorite fresh herbs; dill, cilantro and tarragon are all delicious in this salad.  Make ahead and enjoy with grilled veggie burger, chicken or other summer salads.


  • 2 pounds    Baby red potato, cut in 1/2 and boiled in lightly salted water until tender.
  • 1 each         Avocado, ripe, cut into medium dice
  • 2 stalks       Celery, fine dice
  • 1/4 cup        Red onion or shallot, fine dice
  • 2 Tablespoon Parsley, fresh, chopped
  • 2 Tablespoons  Dill, tarragon or cilantro leaves, fresh, chopped
  • 1 Tablespoon   Grainy mustard
  • 1/4 cup             Apple cider vinegar
  • 1/4 cup             Olive oil
  • Salt and fresh ground pepper to season


  1. Place cooked, warm potatoes in large mixing bowl.  Add avocado, celery, red onion, parsley and dill (or whatever herbs you choose), stir to combine.
  2. In a small bowl combine grainy mustard, apple cider vinegar and olive oil, stir.
  3. Pour dressing over potatoes and stir to incorporate.  Add salt and fresh ground pepper to taste.
  4. Serve as is or on a bed of your favorite salad greens

Chefs notes:

  • If you like a creamier potato salad add 2 Tablespoons of avocado mayonaise.