Here’s a delicious recipe for a Chef Ed’s–style potato salad featuring sliced avocados and strawberries — a vibrant twist on a classic dish:

Chef Ed’s Summer Potato Salad with Avocados & Strawberries
Serves: 6 | Prep Time: 20 minutes | Cook Time: 20 minutes | Chill Time: 30 minutes

This colorful, refreshing potato salad puts a bold, chef-driven spin on the picnic classic. With creamy avocados, sweet strawberries, and a zesty vinaigrette, it’s the perfect blend of savory, sweet, and fresh.

Ingredients

  • 2 lbs baby Yukon gold potatoes (or red-skinned)
  • 1 ripe avocado, sliced thinly
  • 1 cup fresh strawberries, hulled and sliced
  • 1 small red onion, finely sliced
  • 1 celery stalk, finely diced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons capers (optional, for a briny kick)
  • Salt & pepper, to taste

For the vinaigrette:

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • Salt & pepper, to taste

Instructions

Step 1: Cook the Potatoes

  1. Rinse the potatoes and place them in a large pot of salted water.
  2. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until fork-tender.
  3. Drain and let them cool slightly. While still warm, cut them in halves or quarters depending on size.
  4. Transfer to a large mixing bowl.

Step 2: Make the Vinaigrette

  1. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper.
  2. Taste and adjust seasoning as needed. Set aside to allow flavors to marry.

Step 3: Assemble the Salad

  1. While the potatoes are still warm (but not hot), pour the vinaigrette over them. Toss gently to coat.
  2. Add the red onion, celery, capers (if using), parsley, and basil. Gently fold to combine.
  3. Let the salad sit at room temperature or chill in the fridge for at least 30 minutes for best flavor.

Step 4: Add the Avocado and Strawberries

  1. Just before serving, gently fold in the sliced avocados and strawberries. This preserves their color and texture.
  2. Taste one last time and season with more salt or pepper if needed.

Chef Ed’s Notes & Tips

  • Potato Tip: Smaller potatoes hold their shape better and offer a creamy texture. Avoid overcooking; you want them tender but not mushy.
  • Avocado Handling: Use a just-ripe avocado—firm enough to slice but soft enough to be creamy. Add it at the end to avoid browning or smashing.
  • Strawberries: Go for berries that are ripe but firm. Their sweetness balances beautifully with the tangy vinaigrette.
  • Optional Add-Ins: Crumbled goat cheese or feta, toasted walnuts, or even arugula for a peppery note.
  • Vinaigrette Variations: Swap apple cider vinegar with white balsamic or lemon juice for different acidity profiles.

Serving Suggestions

This salad pairs wonderfully with grilled chicken, salmon, or plant-based mains like lentil patties. Serve it at summer cookouts, brunch tables, or as a light lunch on its own. The balance of creamy, tangy, and sweet makes this dish stand out — exactly what Chef Ed would want on a seasonal menu.

Let me know if you’d like a printable version or dietary swaps like vegan or gluten-free options!