Creamy Avocado Potato Salad

Recipe

Salad
Creamy Avocado Potato Salad

Primary Media

Chopped potatoes, celery, and cubed avocado in a bowl with creamy mayonnaise dressing and green onions on top

User Rating

4.5 out of 5 stars
Rate it:
2 ratings

Recipe Data

12
Servings
20min
Prep
40min
Total

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Description

Adding avocados to potato salad ups the creaminess and richness—two things every potato salad should have.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
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
2green onions, finely chopped
4hard-boiled eggs, coarsely chopped
2avocados, 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

  1. 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.

  2. 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%