With bratwurst and sauerkraut, this creamy German potato salad is delicious!
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 4 large tomatoes, chopped
- 4 avocados – peeled, pitted and diced
- 1 red onion, thinly sliced
- ¼ teaspoon ground black pepper, or to taste
- 1 (8 ounce) bottle balsamic vinaigrette salad dressing
Instructions
- Toss together tomatoes, avocados, and red onion in a large serving bowl. Dust lightly with black pepper, then pour salad dressing over. Cover and chill in the refrigerator until flavors blend, at least 1 hour.
Reviews
Nice flavors, colorful salad. Loved the dressing, and used about half only. Added black olives sliced and halved for added color contrast. Loved it!
made it for two. Loved it and will make this again.
definitely a hit. I made this and we loved it. Have taken it to two functions, nothing left. It is a nice light salad with an awesome taste. Easy to make and people love it.
this is such a refreshing side dish I make it everytime I bbq.
I did not use the salad dressing, I used about a tsp of white balsamic vinegar and drizzle of olive oil. I halved the recipe as well and added English cucumber (diced) and crushed garlic. I used 3 green onions instead of red onion. I served it within 15 minutes and it was beautiful and delicious.
My tomatoes were very juicy and I should have been more careful adding the vinagarette. It ended up soupy. Very good but need to use veggies that are not near the end of their shelf life and go easy on adding dressing.
Perfect side dish for those warm summer nights.
just ate this was in heaven. Lots of personality and good flavors.It put me in a better mood. Didn’t chill it as long as they said because I needed something fast in a pinch. Wouldn’t change anything except make more.
I found this to be just OK. I wasn’t fond of the textures going on. It might be better if you just serve the salad with the dressing on the side and drizzle it on right before eating…for us anyway.
what will be the dressing for this salad. any suggestions please. I need it for my cooking class.
Great salad! It is even better the next day!!!
Fantastic and simple recipe. I’ll note that 8oz of balsamic vinaigrette dressing is waayy too much. And since I have balsamic vinegar, I mixed my own dressing with about 2 tbs balsamic vinegar and 2 tbs extra virgin olive oil.
Ate three servings in a sitting. Goooood!!
I made this same salad basically, the other day, and was bored with eating it. The only difference was that recipe used homemade balsamic dressing. I found this recipe and decided to add some avacado to it to to change it up. I liked how the creaminess of the avacado gave a different texture to the crunchy vegetables. My only advice is that if this is for company the balsamic vinegar will turn the veggies a brownish color. I might try this same recipe, scaled down again, with a white wine vinegrette.
Love it! I’m not a big lettuce fan so this is a salad I could eat several times a week. I may cut back on the amount of dressing though next time…was pretty saturated. Made it extra tasty, but I could use cutting back the calories a little. 🙂
Great and easy.
what a wonderful recipe…i did like the other reviews and lessened the onion(as i work at nite), and lessened the dressing..added jalapeno pepper, some orange bell pepper and used a parmesan dressing..and let it sit just before i went to work..no leftovers..but it is quick and easy..so that was okay..i paired it with some fish and crab cakes….yummm
Really great!!
Followed recipe but made my own vinaigrette with white Balsamic vinegar, olive oil, and spices. Used a Vidalia onion instead of a purple one, because Vidalias were in season. Excellent salad.
Love this dish! So simple, quick, and delicious. I added some feta cheese, yum!
I liked this so much I made it 3 days in a row last week! Yum!!