Place potatoes, 1/2 tsp salt and enough cold water to cover a large pot. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or just until potatoes are tender. Drain well; cool slightly.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Adding avocados to potato salad ups the creaminess and richness—two things every potato salad should have.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 3 lbs. baby red potatoes, quartered | ||
| 1 tsp. Hy-Vee kosher sea salt, divided | ||
| 1 c. Hy-Vee mayonnaise | ||
| 2 tbsp. Hy-Vee Select red wine vinegar | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 1 c. celery , sliced | ||
| ¼ c. parsley , finely chopped | ||
| 2 green onions, finely chopped | ||
| 4 hard-boiled eggs, coarsely chopped | ||
| 2 avocados, seeded, peeled, and chopped | ||
| Smoked paprika, for garnish | ||
| green onion tops, thinly sliced, for garnish |
Things To Grab
- Large pot with lid
- Colander
- Large bowl
Directions
- Whisk together mayonnaise, vinegar, mustard, remaining 1/2 tsp salt and pepper in a large bowl. Stir in celery, parsley and green onions. Fold in potatoes, eggs and avocados. Cover and refrigerate for up to 6 hours. If desired, sprinkle with paprika and/or garnish with green onion tops.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 70mg
- Sodium: 350mg
- Total Carbohydrates: 26g
- Protein: 6g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 35%
0%
Iron 8%
0%
Calcium 4%