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+ servings

Potato Salad with Avocado

Take a new twist on the traditional and add a touch of avocado to this potato salad recipe.
Course Side Dish
Cuisine American
Active Time 30 minutes
1 hour
Total Time 1 hour 30 minutes
Makes 6
Calories 495kcal
Author The Country Chic Cottage

What You Will Need

  • 2 avocados diced
  • 2 tbsp lemon juice
  • 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
  • pimentos


  • Mix avocados and lemon juice in a large bowl to prevent browning. Do this as soon as you dice your avocado.
  • Add potatoes, eggs, and pickles. Then, stir gently to combine.
  • In a separate bowl, mix the remaining ingredients.
  • Add the dressing mixture to the 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 then enjoy. Add pimentos are garnish if desired.


Serving: 1g | Calories: 495kcal | Carbohydrates: 46g | Protein: 10g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 859mg | Potassium: 1352mg | Fiber: 10g | Sugar: 3g | Vitamin A: 301IU | Vitamin C: 52mg | Calcium: 70mg | Iron: 3mg