RECIPE: Avocado Potato Salad | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Avocado Potato Salad | The Nibble Webzine Of Food Adventures
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RECIPE: Avocado Potato Salad

Avocado potato salad. Photo courtesy

Like guacamole? Like potato salad?

Combine the two concepts in this Hass Avocado and Red Potato Salad Recipe from Avocado Central. The green accents are festive for St. Patrick’s Day, although this recipe rocks from Super Bowl Sunday through Christmas (when you can add sliced red cherry tomatoes for a red-and-green effect).

As we showed yesterday in the Corned Beef & Cabbage Potato Salad recipe, you can add a tantalizing twist to traditional potato salad by incorporating non-traditional ingredients. If you have a favorite unusual potato salad recipe, let us know!
Prep Time: 15 minutes
Serves: 8



  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 cup mayonnaise (you can use low-fat mayonnaise)
  • 5 teaspoon cider vinegar
  • 2 teaspoon Dijon-style mustard
  • 3/4 teaspoon. ground black pepper
  • 3/4 teaspoon salt
  • 4 green onions, sliced
  • 2 large* ripe Hass avocados, seeded, peeled and chopped into 1/2-inch pieces
    *A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


    1. PLACE potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork. Drain well and transfer to a bowl.

    2. COMBINE mayonnaise, vinegar, mustard, salt and pepper. Add dressing and green onions to potatoes and gently toss. Stir in avocados.

    3. REFRIGERATE for 4 hours or overnight to allow flavors to blend.


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