Picnic Potato Salad with California Avocados

HomeRecipesMeals & DishesAppetizersPicnic Potato Salad with California Avocados

Total Time: 20 min

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Cook Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 130

Total Fat 6g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 2.5g

Cholesterol 50mg

Sodium 170mg

Total Carbs 16g

Dietary Fiber 2g

Total Sugars 3g

Protein 3g

Potassium 340mg

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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

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Serves: 24

Ingredients
Instructions

6 medium russet potatoes 6 large eggs, hard boiled and sliced 1/4 cup chopped green onions 3 stalks celery, chopped 1 cup sweet pickles, diced 1/3 cup sweet pickle relish 1 cup low-fat mayonnaise 1/4 cup honey mustard As needed Salt and pepper, to taste 2 ripe, Fresh California Avocados, plus optional extra for garnish 1 Tbsp. lemon juice

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.
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.
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.
Peel, seed and dice the avocado. Toss gently with the lemon juice; fold into the potato salad.
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.

*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.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.