Published: by Absolutely Recipes, in the Salad recipes category.

Potato Salad with Avocado, Toasted Almonds, Olive Oil and Feta Cheese Recipe.

Ingredients:

1 ½ lbs of petite/ creamer potatoes
2 TBSP red quinoa, cooked and chilled
1 avocado, diced
Juice and zest of 1 lime
1/4 cup olive oil
Salt and pepper, to taste

Toppings
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup toasted almonds, chopped
1/2 cup sprouts
2 sprigs fresh mint
1/4 cup feta

Recipe Instructions:

Boil petite potatoes 10 to 15 minutes until fork tender, then strain and cool.
This can be done in advance for quick assembly.

Cut potatoes in half and place in a bowl.
Gently combine with quinoa, avocado, lime juice, lime zest, olive oil, and salt and pepper.

Serve on a platter or portion to smaller dishes and top with seeds, nuts, sprouts, mint, and crumbled feta.

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