salad, or corn on the cob. For a light vegetarian lunch, serve a generous portion over crisp romaine lettuce or alongside chickpeas.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because avocado naturally darkens and softens, the salad is best on the day it is prepared. For advance preparation, cook the potatoes and peas, slice the vegetables, and prepare the dressing up to one day ahead. Add the avocado and combine everything shortly before serving.
FAQs
Can I make this potato salad ahead of time?
Yes. Prepare the potatoes, peas, vegetables, and dressing ahead, but keep them separate. Add the avocado and toss the salad together a few hours before serving for the freshest texture.
Can I use frozen peas?
Absolutely. Frozen peas work perfectly and do not need to be thawed first. Add
