This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. Any supplies used may be given to me free of charge, however, all projects and opinions are my own.
- 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.