Picnic Potato Salad with California Avocados

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Nutritional Highlights (per serving)

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6 g
Total Fat
2 g
Dietary Fiber
3 g
16 g
Total Carbs
 Picnic Potato Salad with California Avocados

An All American picnic favorite – potato salad – gets a delicious update with low-fat mayo and Fresh California Avocados.


Serves: 24
  medium russet potatoes
  large eggs, hard boiled and sliced
1/4  cup  chopped green onions
  stalks celery, chopped
cup  sweet pickles, diced
1/3  cup  sweet pickle relish
cup  low-fat mayonnaise
1/4  cup  honey mustard
  As needed  Salt and pepper, to taste
  ripe, Fresh California Avocados, plus optional extra for garnish
Tbsp.  lemon juice

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


  1. Boil the potatoes in their skins until they are tender when pierced by a fork. Remove from heat and rinse with cold water to stop the cooking. Allow to cool completely. When cool, peel the potatoes and cut into large dice. Place in a large salad bowl.
  2. Reserve some of the sliced eggs for decoration. Chop the remaining egg slices. Add the eggs, green onion, celery and pickle to the bowl; stir to combine with the potatoes.
  3. Combine the pickle relish, mayonnaise and honey mustard. Stir into the potato salad mixture until well coated. Taste and add salt and pepper as desired. The salad may be made up to 24 hours in advance of serving up to this step. If you do so, taste and adjust the mayonnaise and seasonings, if needed, before proceeding to the next step.
  4. Peel, seed and dice the avocado. Toss gently with the lemon juice; fold into the potato salad.
  5. Garnish with reserved egg slices and additional avocado slices if desired; serve.

Serving suggestion: For individual servings, place in hollowed-out tomato halves or lettuce cups for a pretty presentation.

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.

Calories 130
Total Fat 6 g
Trans Fat 0 g
Saturated Fat 1 g
Unsaturated Fat 2.5 g
Polyunsaturated Fat 2 mg
Dietary Fiber 2 g
Protein 3 g
Total Carbs 16 g
Cholesterol 50 mg
Sodium 170 mg
Potassium 340 mg
Total Sugar 3 g

Vitamin A 193 (IU); Vitamin C 5 mg; Calcium 22 mg; Iron 0.8 mg; Vitamin D 11 (IU); Folate 31 mcg; Omega 3 Fatty Acid 0.09 g

% Daily Value*: Vitamin A 4%; Vitamin C 8%; 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.


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