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Creamy Potato Salad

A delicious twist on creamy potato salad with spinach and avocado!
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Servings: 4 servings
Course: Dinner, lunch, Salad, Side Dish
Ingredients Method

Ingredients
  

  • 3 cups diced baby potatoes cooked & cooled
  • 2 cups fresh baby spinach chopped
  • 1/4 cup red onion thinly sliced
  • 1/2 tsp dill fresh or dried
  • 3-4 dill pickles (with garlic) diced
  • 1 avocado diced
  • 1 celery stalk sliced
  • 1 cup cooked chicken or tuna optional
Dressing
  • 1 clove garlic crushed
  • 1 tbsp mayo
  • 1 tbsp plain greek yogurt
  • 1 tbsp grainy dijon mustard
  • 1 tbsp white wine vinegar
  • 1/2 lemon juiced
  • 1/3 cup olive oil extra virgin

Method
 

  1. In a large bowl, combine cooked potato, spinach, onion, dill, pickles, avocado and celery. Optional to add a protein such as cooked leftover chicken or tuna if this is your main meal.
Salad Dressing
  1. In a separate small bowl, add garlic, mayo, yogurt, dijon, vinegar, lemon and olive oil. Mix well.
Dress your salad
  1. Drizzle dressing over potato salad and mix. Season with salt and pepper and serve!