How To Make Avocado Potato Salad
Kick your potato salad up a notch with this scrumptious recipe! It’s got creamy avocado, eggs, and tasty seasonings for a hearty salad.
Place the potatoes in the bottom of a large stockpot.
Fill the pot with cold water until it reaches an inch above the potatoes, then add a tablespoon of salt to the water.
Heat the potatoes over high heat until the water reaches a rolling boil.
Reduce heat to medium, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender and cooked through.
Remove from heat and strain out the water.
Once cooked, remove and discard the potato skins.
Dice the potatoes into small bite-sized pieces, and sprinkle with the vinegar. Set aside.
In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard and black pepper until combined.
Add the diced potatoes, hard-boiled eggs, avocado, red onion, celery and cilantro to the mixing bowl.
Gently toss the potato salad until all of the ingredients are combined and evenly coated with the Greek yogurt sauce.
Garnish with optional toppings of chili powder, cilantro, and pepper, if desired.
Serve immediately, and enjoy!
- Calories: 479.08kcal
- Fat: 23.47g
- Saturated Fat: 11.03g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.76g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 43.83g
- Fiber: 9.18g
- Sugar: 12.61g
- Protein: 28.30g
- Cholesterol: 97.98mg
- Sodium: 1424.53mg
- Calcium: 299.12mg
- Potassium: 1232.91mg
- Iron: 2.56mg
- Vitamin A: 124.52µg
- Vitamin C: 39.92mg
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