- the salad with the remaining dressing, taking care not to mash the pieces.
- Chill and serve. Cover and refrigerate for 30 minutes. Before serving, stir very gently, taste for seasoning, and garnish with extra dill, parsley, radish slices, and cracked black pepper.
Pro Tips
- Use baby potatoes or Yukon Gold potatoes because they stay creamy while holding their shape.
- Do not overcook the potatoes, or the salad may become soft and heavy.
- Cool the potatoes before adding avocado so the heat does not soften or discolor it.
- Choose ripe but firm avocados for clean cubes and a better final texture.
- Add the avocado shortly before chilling to keep it fresh and green.
Serving Suggestions
Serve this creamy avocado pea potato salad with grilled chicken, roasted chicken, steak, lamb chops, shrimp, salmon, burgers, or grilled vegetables. It also works beautifully as part of a picnic spread with fresh bread, coleslaw, cucumber
