I’ve never liked potato salad. I don’t know why; I love potatoes, and have always been a pretty big mayo fan. Potato salad always seemed gross to me, though. Maybe my judgement stemmed from a food poisoning incident in 1998, whereby my entire family (including my father, who was undergoing chemotherapy at the time) got sick after eating potato salad at a graduation party. (It was one of the largest food poisoning outbreaks in Illinois history, sickening over 1,800 people in the south and southwest suburbs of Chicago). At any rate, I’ve never been a potato salad fan.
What was I going to do, then, with the giant bag of local Virginia potatoes I’d just purchased at the farmers market?
I sat down with my stack of cookbooks to seek a solution to the problem of my overabundant potatoes and stumbled upon – what’s this? Potato salad made of guacamole?!
Yes, Isa is a genius. Enter: Creamy Avocado Potato Salad. This one is featured in her book, .
I didn’t have any plum tomatoes, so I used a couple tablespoons of oil-packed sundried tomatoes. I also skipped the optional cayenne. Otherwise, I followed the recipe, and it was delicious!
Isa mentioned that it should be served immediately, due to the inevitable browning of the avocado, but really, mine wasn’t all that urgent. As leftovers the next day, it still looked pretty good, and the day after that, still not bad. It obviously looks the best when it’s fresh, but don’t let the warning deter you.
This is a very fresh-tasting twist on an old favorite. Loved it!