Potato Salad with Creamy Avocado Dressing

Health Rating

Ingredients

6 medium potato(s)	Red potato (not peeled, chopped)
4 medium egg	Egg (hard boiled)
2 medium stalk(s)	Celery (chopped)
2 pickle(s)	Dill pickles, low sodium (chopped, optional)
1 avocado(s)	Avocado (for dressing)
1/2 cup	Kefir (for dressing)
1 whole lemon(s)	Lemon juice (for dressing)
1/4 cup	Parsley, fresh (for dressing)
1/4 cup	Basil, fresh (for dressing)
1 clove(s)	Garlic (for dressing)
1/2 cup	Extra virgin olive oil (for dressing)

Bring a large pot of cold water with the chopped potatoes to a boil and cook until fork tender, about 15 minutes. Be careful you do not overcook as the potatoes will fall apart. Remove from heat, drain and let completely cool.
Meanwhile, in a food processor, combine all the dressing ingredients. If you want a thicker dressing use a little less olive oil. Set dressing aside.
Cut hard-boiled eggs into quarters. In a large salad bowl, combine potatoes with egg, celery and pickles if using.
Toss with salad dressing and refrigerate until chilled, about 2-4 hours.

Calories 642

Calories from fat 365

Calories from saturated fat 63

Total Fat 41 g

Saturated Fat 7.0 g

Trans Fat 0.1 g

Polyunsaturated Fat 4.7 g

Monounsaturated Fat 26.9 g

Cholesterol 174 mg

Sodium 118 mg

Potassium 1924 mg

Total Carbohydrate 60 g

Dietary Fiber 9.7 g

Sugars 5.6 g

Protein 14.1 g