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Avocado Potato Salad

Avocado Potato Salad
Total time:

n/a

Prep time:

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Cook time:

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ingredients

Serving Size: 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 Avocado, peeled, seeded and diced
1 Tbsp. chopped cilantro, or more to taste
As needed Cilantro sprigs or celery leaves for garnish, as needed

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

  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

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 Sugars 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.

Recipe Tags

  • 4th of July
  • American Summer Holidays
  • dairy free
  • fourth of july
  • labor day
  • Low Sodium
  • memorial day
  • picnic
  • potato salad
  • potatoes
  • summer
  • Summer Holidays
  • vegan
  • vegetarian

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