This tricolor potato salad is mayo-free and full of nutrients. It has a classic potato salad flavor with a fun twist from the addition of creamy avocado chunks and a tangy and slightly sweet non-fat Greek yogurt garlic-dill dressing.
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Total Time: 18 min
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Nutrition Facts
Nutrition information
per serving
Vitamin A 211 mcg; Vitamin C 23 mg; Calcium 75 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 54 mcg
% Daily Value*: Vitamin A 25%; Vitamin C 25%; Calcium 6%; Iron 6 %; Vitamin D 0%
This tricolor potato salad is mayo-free and full of nutrients. It has a classic potato salad flavor with a fun twist from the addition of creamy avocado chunks and a tangy and slightly sweet non-fat Greek yogurt garlic-dill dressing.
Serves: 8
Serving Suggestion: Serve as a side dish at your next summer gathering. Best served immediately following preparation slightly warm or at room temperature.
Beverage Pairing: Sparkling water with lemon or lime.
*You can use any combination of potatoes you wish. For the tricolor effect. We used ½ lb. purple potatoes (4 small), ½ lb. sweet potato (3/4 large) and 1 lb. Yukon potatoes (3 medium). You can peel the potatoes in advance if desired, but this is not required.
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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
We have hundreds of California Avocado vegan recipes. Learn more about plant-powered eating.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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