California Avocado season has ended.

Avocado Potato Salad

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Nutritional Highlights (Per serving) See Full
150 Calories
10 g Fat
4 g Fiber
70 mg Sodium
13 g Carbs
Avocado Potato Salad



Serves: 4

1 Tbsp. fresh lemon juice
1/4 tsp. finely chopped fresh garlic, or more to taste
2 Tbsp. mayonnaise
1 Tbsp. olive oil
1 cup diced, cooked red new potatoes
3 Tbsp. diced celery
3 Tbsp. chopped sweet onion
1 ripe, Fresh California Avocados, peeled, seeded and diced
1 Tbsp. chopped cilantro, or more to taste
As needed Cilantro sprigs or celery leaves for garnish, as needed

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


  1. To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.
  2. Combine potatoes, celery, and onion; fold in reserved dressing.
  3. Gently fold avocado and cilantro into salad mixture.
  4. Garnish with cilantro sprig or celery leaves.
Serving Suggestions:
Scoop small portions into mini muffin cup liners for appetizer-size portions.
Beverage Pairings:
Try with chilled Chardonnay.
Nutrition information per serving

Calories 150
Total Fat 10 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 7 g)
Cholesterol 0 mg
Sodium 70 mg
Potassium 372 mg
Total Carbohydrates 13 g
Dietary Fiber 4 g
Total Sugar 1 g
Protein 2 g

Vitamin A 120 IU; Vitamin C 11 mg; Calcium 12 mg; Iron 1 mg; Vitamin D 0 IU; Folate 45 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 2%; Vitamin C 20%; 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.


(19 Ratings)