For the Creamy Avocado and Herb Green Sauce:
- 1 ripe avocado, peeled and chopped into chunks
- 1 tbsp dijon mustard
- 1 jalapeño, seeds removed, chopped into chunks
- 2 tsp minced garlic
- 1 cup full-fat Greek yogurt or sour cream
- 1/3 cup white wine vinegar
- 1 cup fresh Italian parsley
- 1 cup fresh cilantro
- 1/3 cup fresh dill
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp granulated sugar or honey
- 1/2 tsp crushed red pepper (more to taste)
- about 1/2 tsp fish sauce (optional, but adds some umami to the sauce)
- 1 cup roasted and salted almonds
For the Potato Salad:
- 2 tbsp salt
- 2 lbs red potatoes
- 1 or 2 jars of high quality tuna (I used Tonnino Tuna)
- 1 pint cherry tomatoes
- Additional fresh dill and parsley, for sprinkling (optional)
Make the Creamy Avocado and Herb Green Sauce:
- Put all the ingredients into a food processor and process until smooth - about 30 seconds. Scrape the sauce into a bowl, cover, and refrigerate.
Make the Potato Salad:
- Fill a large saucepan with cold water and add the 2 tablespoons of salt. Wash the potatoes and slice them into 1/4-inch slices. The easiest way to do this is using a mandoline. As you slice the potatoes, add the slices to the pot of cold water.
- Set the saucepan on the stovetop over high heat. When the water begins to boil, reduce the heat to medium and let simmer until the potatoes are al dente - tender, but still firm. This should take about 5 minutes.
- Drain the potatoes in a colander set inside the sink then spread the potato slices out onto a baking sheet. Let sit until room temperature.
- Spoon the green sauce over the cooled potatoes, spreading it over them with the back of the spoon so that they are thickly coated. Use a spatula to lift the slices from he baking sheet onto a serving plate or bowl.
- Top the potatoes with the tuna, using your fingers to gently break the fillets apart slightly. Sprinkle with additional fresh herbs, if desired.
- Slice the tomatoes in half and sprinkle them over the top of the salad right before serving, or serve them alongside the salad. (*see note)
- The juice in the tomatoes will make your potato salad kind of watery if you mix them in. The salad will even get a bit watery if you sprinkle them on top and then let the salad sit for an hour or two. So, keep them separate or add them at the last minute.
- Prep Time: 40 minutes (includes time for the potatoes to cool)
- Cook Time: 5 minutes
- Category: Potatoes
Keywords: potato salad, green sauce, herbed potato salad, creamy potato salad, tuna, potato salad with tuna, fresh potato salad