Name: Purple Potato Salad with Avocado-Chia Dressing
Yield: Serves 4
Ingredients: 1 1/2 pounds baby purple or red creamer potatoes, unpeeled, scrubbed, and quartered; 1 1/4 teaspoons sea salt; 1/2 Hass avocado, pitted, peeled, and diced; 2 tablespoons freshly squeezed lemon juice (from about 1 small lemon); 1/2 cup freshly brewed jasmine green or white tea, at room temperature; 2 tablespoons plain yogurt (not Greek yogurt); 1/4 cup white chia seeds; 1 garlic clove, peeled and minced; 2 green onions, green and white parts, thinly sliced on diagonal; 1 medium celery stalk, thinly sliced on diagonal; 1 tablespoon finely chopped fresh dill or cilantro

Image may contain Plant Vegetable and Food

Photo by Eric Wolfinger

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.

Recipe notes

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