Potato Salad with Avocado
Take a new twist on the traditional and add a touch of avocado to this potato salad recipe.
- 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
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