Avocado Potato Salad
This Avocado Potato Salad is a vibrant, creamy twist on a classic favorite that’s perfect for any occasion. With ripe avocados and tangy Greek yogurt, this dish delivers a satisfying blend of flavors and nutrients. It’s quick to prepare, making it an excellent choice for busy weeknights or potluck gatherings. Whether served as a refreshing side to grilled meats or enjoyed on its own in a pita, this salad will impress your guests and elevate your dining experience. Rich in healthy fats and protein, this recipe is as nutritious as it is delicious!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 8
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- Kosher salt
- 2 tablespoons apple cider vinegar
- 1 1/4 cups plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 4 hard-boiled eggs
- 2 medium avocados
- Half small red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh cilantro
Instructions
- Cook the quartered potatoes in salted water until fork-tender (15–20 minutes). Strain and cool.
- In a large mixing bowl, whisk together Greek yogurt (or mayo), Dijon mustard, salt, and pepper.
- Add cooled potatoes, diced eggs, avocado, red onion, celery, and cilantro to the bowl. Gently toss until combined.
- Serve immediately or refrigerate for up to two days.
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 330
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 185mg
Find it online: https://weekendsrecipe.com/avocado-potato-salad/