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Boiled potatoes with avocado dip are just the thing when you want something easy but full of flavor. The potatoes are nice and firm, the dip's super creamy. When I'm short on time but still want something fresh and filling, this is my go-to. It comes together fast and the avocado and arugula make things extra lively.
I whipped this up for the first time back in my college days. It's been my fave since then, especially when company pops by or I want a quick lunch. In summer, it just tastes extra fresh and bright.
Ingredients
- Small potatoes: super flavorful and stay nice and creamy after boiling Go for waxy ones with smooth skins
- Caraway seeds: they add a punch of flavor and help the potatoes go down easy If you like things milder, skip or use less
- Ripe avocados: what you need for the creamy base Don't use hard ones but skip super mushy fruit
- Lemon juice: gives it that zippy taste and stops the avocado from turning brown Always squeeze it fresh
- Mild feta: a salty hit for the dip and plays well with avocado Sheep or goat's milk is best
- Chives: makes things fresh and gives a little oniony kick Chop 'em right before using, bright green is best
- Arugula: gives the salad a peppery, nutty flavor Young leaves are tender and really yummy
- Leafy greens: they'll bulk up your salad and taste super fresh Mix up types if you want
- White wine vinegar: gentle tang for your dressing Pick something quality for top results
- Sugar: rounds out the tang in your dressing Try brown sugar for extra caramel yumminess
- Cold-pressed olive oil: brings the whole dish together Look for fruity, mild stuff and go with top-grade
- Chili flakes: want a little zing? Toss some on the dip If spicy's not your thing, just skip them
- Salt and pepper: for flavor everywhere Use cracked black pepper if you can for max taste
Step-by-step guide
- Finishing touches & serving:
- Drain the cooked potatoes and let the steam out for a bit Put them right back in the pot and pour two to three spoons of olive oil over them Toss on fresh chives too. Set out your avocado dip, scatter over your diced avocado, add chili flakes if you like, and drizzle with a bit more olive oil Serve everything with that crunchy fresh salad
- Make the salad & dressing:
- Wash your arugula and greens really well—get all the dirt off Tear off any thick stems and chop big leaves up small For the dressing, blend vinegar, a pinch each of sugar, salt, and pepper Whisk in two or three spoons of olive oil 'til smooth Toss with the greens gently
- Prep your avocado dip:
- Slice open the avocados, remove pits, and scoop out the flesh easily Use a quarter of the avocado, cut it up tiny, and squeeze on a spoon of lemon so it stays bright The rest goes in a bowl with another splash of lemon and gets mashed up 'til creamy Season up with salt and pepper Crumble feta, mash it in with a fork so it blends, and give it a taste again Chop chives fine and toss those in
- Boiling the potatoes:
- Rinse the potatoes under running water so no dirt's left Set them in a big pot, cover with water, then add the caraway seeds for extra flavor Bring everything up to a boil, then lower to a gentle bubble Cook for about 20 minutes Check doneness with a fork—they should be soft enough to poke but not falling apart
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Good to know
- This one's meat-free so you can change things up however you like
- Avocado is packed with good fats for your body
- Eat it hot or just a bit warm, both are great
- Feta makes the dip super creamy and full of flavor
This dish always makes me think of summer days, eating in the apple tree shade out in the garden. The feta is my personal highlight—it reminds me of Mediterranean trips and makes the dip extra rich. Last year, we even packed it for a picnic and everyone loved it.
Storing tips
These boiled potatoes are easy to make ahead. They'll keep fine for up to two days in a sealed box in your fridge. Keep the dip separate so the potatoes don't get soggy. Only make the salad right before you eat it, otherwise it goes limp. To reheat, pop the potatoes and oil in the oven on low. They'll stay soft and delicious.
Changing up your ingredients
If feta's not your thing, swap it for creamy goat cheese or ricotta. Try sautéed mushrooms or crunchy peppers in the dip too. Feel like mixing up the spuds? Use sweet potatoes or purple potatoes for a twist. The dressing works great with apple cider vinegar or balsamic.
What to serve this with
Boiled potatoes and avocado dip make a super chill main meal, or work great as a side at a BBQ or at a buffet. Add a fried or boiled egg if you feel like. They're also perfect for an office lunch. The dip's also tasty with fresh veggies or bread for snacking.
A bit of background
Boiled potatoes are an old favorite in Germany—even our grandparents used to eat them with cottage cheese and herbs. Avocado brings a fresh, modern touch to the plate. This dish mixes classic and new vibes and everyone seems to love it.
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Frequently Asked Questions
- → Can you make the avocado dip ahead of time?
Sure thing! The avocado dip keeps well chilled and covered in the fridge so it's still fresh later.
- → What can I use if I don’t have feta?
Goat cheese or cottage cheese work too. Just use what you like!
- → How do I keep avocado dip green?
Lemon juice helps the dip stay nice and green instead of turning brown.
- → Which herbs work with this dish?
Chives bring a fresh kick, but parsley or cilantro are tasty here too.
- → How can I boost the flavor of the potatoes?
Try extra caraway, smoky paprika, or a dash of olive oil for extra punch.