Instead of piling on the mayo to adorn your tots, try this light and luxurious recipe.

Prep Time25 minsCook Time20 minsTotal Time45 mins

Ingredients
 2 lbs Red or Purple Potatoes, cleaned and cubed (with skin)
 1 tsp Salt (for boiling potatoes)
  cup Fresh Dill, chopped
 ½ cup Celery, chopped
 ¼ cup Red Onion, diced
Dressing Ingredients
 1 Avocado
 2 tsp Lemon Juice
 1 tsp Apple Cider Vinegar
 2 tbsp Dijon Mustard
 ¾ tsp Sea Salt
 ½ tsp Black Pepper, ground
 1 tsp Maple Syrup
 3 tbsp Water

1

Place the potatoes and 1 teaspoon of salt in a large pot of water.

2

Bring the water to a boil, then lower the heat and simmer for 20 minutes, until the potatoes are just tender when pierced with a fork.

3

Drain the potatoes in a colander, then place in a bowl and put in the fridge to cool.

4

While the potatoes are cooling, process together the ingredients for the dressing until smooth and well combined.

5

When the potatoes have cooled, mix with celery, onion and dill, add dressing, and combine thoroughly.

6

Serve immediately or store in fridge until ready.

Additional Notes:

Check out our Upgrading Your Summer BBQ Blog Post.

Ingredients

Ingredients
 2 lbs Red or Purple Potatoes, cleaned and cubed (with skin)
 1 tsp Salt (for boiling potatoes)
  cup Fresh Dill, chopped
 ½ cup Celery, chopped
 ¼ cup Red Onion, diced
Dressing Ingredients
 1 Avocado
 2 tsp Lemon Juice
 1 tsp Apple Cider Vinegar
 2 tbsp Dijon Mustard
 ¾ tsp Sea Salt
 ½ tsp Black Pepper, ground
 1 tsp Maple Syrup
 3 tbsp Water

Directions

1

Place the potatoes and 1 teaspoon of salt in a large pot of water.

2

Bring the water to a boil, then lower the heat and simmer for 20 minutes, until the potatoes are just tender when pierced with a fork.

3

Drain the potatoes in a colander, then place in a bowl and put in the fridge to cool.

4

While the potatoes are cooling, process together the ingredients for the dressing until smooth and well combined.

5

When the potatoes have cooled, mix with celery, onion and dill, add dressing, and combine thoroughly.

6

Serve immediately or store in fridge until ready.

Creamy Potato Salad