Patriotic Potato Salad with California Avocados

Serves: 4


1 1/2 lb. bag red, white and blue potato medley (or assorted red, blue/purple and new potatoes)
2 ripe, Fresh California Avocados seeded and peeled
1/2 lemon zested and juiced
2 green onions, white and light green parts only minced
1/2 cup diced celery optional
1 serrano pepper stemmed, seeded and minced, optional
1/2 tsp. garlic salt or to taste

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit