Avocado Potato Salad

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Nutritional Highlights (per serving)

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10 g
Total Fat
4 g
Dietary Fiber
2 g
13 g
Total Carbs


Serves: 4
Tbsp.  fresh lemon juice
1/4  tsp.  finely chopped fresh garlic, or more to taste
Tbsp.  mayonnaise
Tbsp.  olive oil
cup  diced, cooked red new potatoes
Tbsp.  diced celery
Tbsp.  chopped sweet onion
  ripe, Fresh California Avocados, peeled, seeded and diced
Tbsp.  chopped cilantro, or more to taste
  As needed  Cilantro sprigs or celery leaves for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.
  2. Combine potatoes, celery, and onion; fold in reserved dressing.
  3. Gently fold avocado and cilantro into salad mixture.
  4. Garnish with cilantro sprig or celery leaves.
Serving Suggestions:
Scoop small portions into mini muffin cup liners for appetizer-size portions.
Beverage Pairings:
Try with chilled Chardonnay.
Calories 150
Total Fat 10 g
Trans Fat 0 g
Saturated Fat 1.5 g
Unsaturated Fat 7 g
Polyunsaturated Fat 1 mg
Dietary Fiber 4 g
Protein 2 g
Total Carbs 13 g
Cholesterol 0 mg
Sodium 70 mg
Potassium 372 mg
Total Sugar 1 g

Vitamin A 120 IU; Vitamin C 11 mg; Calcium 12 mg; Iron 1 mg; Vitamin D 0 IU; Folate 45 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 2%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

CAC Admin

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