Avocado Potato Salad

Author The Country Chic Cottage


  • 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


  1. 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.