- then spread the potatoes and peas on a tray so they cool more quickly and do not continue steaming.
- Prepare the fresh vegetables. Thinly slice the radishes and red onion, then chop the dill and parsley. If the onion tastes very sharp, soak the slices in cold water for 10 minutes, drain, and pat dry.
- Make the herb dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, olive oil, Dijon mustard, garlic, honey, remaining salt, and black pepper until smooth. Stir in most of the fresh dill and parsley, reserving a little for garnish.
- Combine the salad. Add the cooled potatoes, peas, radishes, and red onion to a large serving bowl. Pour in about three-quarters of the herb dressing and fold gently until everything is evenly coated.
- Add the avocado. Dice the avocados just before mixing. Add them to the bowl and gently fold them into
The Best Creamy Avocado Pea Potato Salad with Fresh Dill Dressing
