Cilantro Lime Potato Salad


Happy Fourth of July, everyone!

Every day I try and select a word that I focus on and today that word is, of course… FREEDOM. Freedom from negative thoughts and negative people. Freedom from doing things the same old way. Freedom to be who I want. Today I am celebrating with family and doing what most people do on the Fourth, go for a run, BBQ, cook, swim, talk, and relax. I will be explaining to my kids why we celebrate this holiday, and we will give thanks that we live in a free country. We’ll stay up late waiting for fireworks and spend 15 minutes watching the sky light up with colorful bouquets of light. There will be ooo’s and there will be ahhh’s and we will all be on the edge of our seats for the grand finale.

My Mom is bbq-ing some ribs, and making strawberry pie. I am bringing over a few sides, including this dish, Cilantro Lime Potato Salad. I took my word freedom seriously and decided to be free of traditional potato salad and do something different. The cilantro is fresh and peppery, the lime tangy, and the potatoes creamy. Pretty much a perfect trifecta.

here is what you’ll need

4-5 large organic russet potatoes
1 small red onion, minced
1 cup of cilantro
juice from 3 limes
1/2 avocado
1 cup of greek yogurt or sour cream
1/2 cup mayonaise
salt and pepper


5.0 from 2 reviews
Cilantro Lime Potato Salad
Prep time
Cook time
Total time
A light fresh and tangy play on traditional potato salad.
Recipe type: Summer No Bake
Cuisine: American Fusion
Serves: 6-10
  • 4-5 large organic russet potatoes
  • 1 small red onion minced
  • 1 cup of fresh cilantro
  • juice from 3 limes
  • 1 cup of greek yogurt or sour cream
  • ½ cup of mayo
  • ½ avocado
  • salt and pepper
  • dash of cumin
  1. Wash, peel and dice potatoes and add them to a large pot of boiling water. Cook until soft about 15 minutes, drain and set aside. Meanwhile, place cilantro, yogurt, mayo, avocado, cumin, and lime juice in a food processor or blender and mix until smooth and creamy. While the potatoes are still warm add the dressing and minced onions. Mix well and serve. Can be refrigerated for up to 48 hours.




About Lisa

Mother of three children under 9, including a set of twins, and wife of US Navy Diver. I love to run, write, and laugh. Yes, I have a slightly raunchy and dark sense of can be so funny.. it's how I deal with it all. Follow me on Facebook, Pinterest, Instagram, and Twitter.


  1. YUM! What would you sub for mayo?

    • I think skipping the mayo and increasing the yogurt would be just fine! It would taste just as good, maybe a little more tangy! Happy 4th! xoxo

  2. Cilantro, Limes, Avocados……. This makes me want ceviche! LOL! That’s not very American! ;)

    • Living in SoCal we are so influenced by Mexican flavors. I, like you am in love with these flavors! Independence day is all about immigrants..that is America.. yes? PS. I loved following your Chevy trip! You are so funny! I live to so close to you, we must meet up some day.

  3. I like this idea! Might have to try asap. Happy FREEDOM day!

  4. Yum- I love that you put avocado in there! Enjoy your mom’s ribs and strawberry pie… sounds amazing. We’re doing many of the same things today!

  5. I love so many of these ingredients! Especially the cilantro, lime and avocado! :) Happy Fourth of July!

  6. Mehr delicious! Love that you take the time to explain your kids why we celebrate the 4th of July. You are a great mom!

  7. Cilantro and lime makes a great combo with anything!

  8. This looks so yummy!! I need to try it. I love potato salad, but this looks soo much better.

  9. This sounds awesome! Much better than the normal stuff… because I LOVE cilantro!

  10. My husband would LOVE this. He is a huge potato salad fan. I swear he could live off of it.

  11. Doing this!!!! YUM!!!!

    I nominated you for a very inspiring blogger….

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