6 medium russet potatoes

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6 large eggs, hard boiled and sliced

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1/4 cup chopped green onions

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3 stalks celery, chopped

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1 cup sweet pickles, diced

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1/3 cup sweet pickle relish

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1 cup low-fat mayonnaise

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1/4 cup honey mustard

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As needed Salt and pepper, to taste

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2 ripe, Fresh California Avocados, plus optional extra for garnish

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1 Tbsp. lemon juice

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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.

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 CaliforniaAvocado.com/recipes.