- 2 avocados diced
- juice of 1 lemon
- 5 large potatoes (boiled, cooled, peeled, and diced)
- 3 eggs (boiled, cooled, peeled, and diced)
- 1/2 cup bread and butter pickles (diced)
- 2 tbsp mustard
- 2 tbsp milk
- 1/2 cup mayonnaise
- 1/2 tsp season salt
- 1/2 tsp pepper
- 1/2 tsp celery seed
- 1/2 tsp sea salt
- Mix avocados and lemon juice in a large bowl to prevent browning. Add potatoes, eggs, and pickles. Stir gently to combine. In a separate bowl mix remaining ingredients. Add to potato mixture and stir. If your potato salad seems dry, add a touch more milk to make it creamy. Refrigerate for 1 hour before serving. Enjoy.
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