Introduction
This Creamy Avocado Pea Potato Salad is a fresh and delicious twist on classic potato salad. Tender potatoes, sweet green peas, creamy avocado, and a bright fresh dill dressing come together to create a flavorful side dish that’s perfect for family dinners, picnics, barbecues, and summer gatherings.
The avocado adds natural creaminess, while the fresh dill and lemon bring a light, refreshing flavor. Best of all, this salad is simple to prepare and can be made ahead of time.
Ingredients
For the Salad
- 1½ pounds baby potatoes
- 1 cup green peas, fresh or frozen
- 1 ripe avocado, diced
- 2 tablespoons chopped fresh dill
- 2 green onions, thinly sliced
For the Dressing
- 1/3 cup mayonnaise or Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
How to Make Avocado Pea Potato Salad
Step 1: Cook the Potatoes
Wash the potatoes and cut them into bite-sized pieces. Place them in a large pot and cover with cold, salted water.
Bring the water to a boil, then reduce the heat and cook for about 10–15 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes well and allow them to cool for several minutes.
Step 2: Cook the Peas
If using frozen peas, add them to boiling water for about 2–3 minutes. Drain and rinse briefly with cold water to stop the cooking process.
Fresh peas can be cooked in the same way until tender but still bright green.
Step 3: Make the Dill Dressing
In a small bowl, whisk together the mayonnaise or Greek yogurt, lemon juice, olive oil, and Dijon mustard.
Season with salt and black pepper. Stir in the chopped fresh dill and taste, adjusting the seasoning as needed.
Step 4: Combine the Salad
Place the cooled potatoes and peas in a large bowl. Add the sliced green onions and gently toss.
Pour the dill dressing over the vegetables and mix carefully until everything is evenly coated.
Finally, add the diced avocado and gently fold it into the salad. Be careful not to mash the avocado.
Step 5: Chill and Serve
Cover the salad and refrigerate it for about 30 minutes before serving. This gives the flavors time to blend together.
For the best texture, serve the salad chilled or slightly cool.
Tips for the Best Results
Avoid overcooking the potatoes because they can become mushy when mixed with the dressing. Choose ripe but firm avocados so they hold their shape.
Fresh dill gives this salad its best flavor, but dried dill can be used if necessary. Add the avocado shortly before serving if you want to keep the pieces especially fresh and attractive.
Storage
Store leftovers in an airtight container in the refrigerator and enjoy within 1–2 days. The avocado may darken slightly over time, so this salad is best enjoyed fresh.
Conclusion
Creamy Avocado Pea Potato Salad is an easy, colorful, and refreshing side dish that brings together tender potatoes, sweet peas, creamy avocado, and fresh dill. The bright lemon dressing keeps it flavorful without making it feel too heavy.
Serve it alongside grilled chicken, fish, burgers, or your favorite summer dishes for a simple homemade salad everyone will enjoy.
