Deviled Egg Potato Salad

A healthier take on the classic Deviled Egg Potato Salad made with homemade avocado salad dressing instead of mayonnaise. It is flavored with dill pickles, red onion, radishes, and fresh sprouts. It can be made ahead and ready in less than an hour.

2 ½  pounds Yukan Gold Potatoes, rinsed
1 tablespoon salt
4 large eggs
¼ cup thinly sliced red onion
⅓  cup (6-8) small Kosher pickles, sliced thinly
2 tablespoons capers, drained
3 small radishes, sliced thinly – plus more for garnishing
2 cups fresh sprouts or salad greens

For The Creamy Avocado Salad Dressing:

2 ripe avocados, peeled and cut into small pieces
4 scallions, roughly chopped
3 cloves of garlic, peeled and minced
1 jalapeno pepper, seeded
½ cup cilantro, rinsed and roughly chopped
juice of a lime
3 tablespoons of olive oil
sea salt
¼ teaspoon black pepper

View the full recipe at Foolproof Living →