- 1 1/2 pounds baby purple or red creamer potatoes, unpeeled, scrubbed, and quartered
- 1 1/4 teaspoons sea salt
- 1/2 Hass avocado, pitted, peeled, and diced
- 2 tablespoons freshly squeezed lemon juice (from about 1 small lemon)
- 1/2 cup freshly brewed jasmine green or white tea, at room temperature
- 2 tablespoons plain yogurt (not Greek yogurt)
- 1/4 cup white chia seeds
- 1 garlic clove, peeled and minced
- 2 green onions, green and white parts, thinly sliced on diagonal
- 1 medium celery stalk, thinly sliced on diagonal
- 1 tablespoon finely chopped fresh dill or cilantro
- Place the potatoes in a large saucepan and cover with cold water. Add 3/4 teaspoon of the salt and bring to a boil over high heat. Cover, reduce heat to medium-low, and cook until potatoes are just tender, about 10 minutes. Drain potatoes, place in a large bowl, and chill in the refrigerator.
- In a bowl, thoroughly mash the avocado with the lemon juice until smooth. Add the tea, yogurt, chia seeds, garlic, a few drops of hot pepper sauce, and 1/4 teaspoon of the salt and whisk to combine. Let stand for about 20 minutes. (Makes 1 1/4 cups avocado-chia dressing.)
- Remove the potatoes from the refrigerator. Add the green onions, celery, and the remaining 1/4 teaspoon of salt to chilled potatoes and gently toss. Smear the avocado-chia dressing onto four salad plates, creating a “bed” for the potato salad. Top with the potato mixture, sprinkle with dill, and serve.