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Potato, Avocado and Egg Salad

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  • Prep 20 min
  • Total 60 min
  • Ingredients 13
  • Servings 4
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To this day I fondly remember the potato salads my mother would prepare for days at the beach. She made them with white potatoes, onions, lots of parsley, well-seasoned mayonnaise, and sometimes capers, olives or pieces of hot dog. I imagine she used whatever she had on hand to whip up a different salad, which for me was always the most delicious in the world. Throughout the years I have tried so many salad recipes, adapting the ingredients depending on where I was in the world at the time and the products available and in-season. But in all actuality, potato salad is so basic it doesn’t require much garnish. All you need are some high-quality potatoes, fresh herbs, a good dressing and a magical touch of your favorite ingredients. This is a very simple recipe, which you can modify to you and your family’s taste, and it can be served as a side at any number of different occasions. Enjoy this quick and delicious recipe!
by Morena Cuadra
Updated Sep 20, 2016
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Ingredients

To prepare the lemon dressing:

  • Salt and pepper, to taste
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, chopped
  • 1/3 cup lemon juice
  • 2 tablespoons balsamic vinegar
  • 2/3 cup olive oil

To prepare the salad:

  • 1 lb potatoes
  • Salt and pepper, to taste
  • 4 hard-boiled eggs, peeled & chopped
  • 2 green onions, chopped
  • 2 avocados
  • 1/3 cup parsley or herb mix
  • Sunflower sprouts, to taste (optional)

Directions

  •  
    1
    To prepare the lemon dressing: Combine all the ingredients and set aside.
  •  
    2
    To prepare the salad: Cook the potatoes in water with some salt until soft, for about 15 minutes. Be careful not overcook so the potatoes keep their shape.
  •  
    3
    Drain, peel and combine in a container, seasoning with salt and pepper, to taste. Add the chopped egg, green onion and enough dressing for a moist salad. Cover and set aside.
  •  
    4
    When ready to serve, peel the avocados, remove the pits and dice. Add to the potatoes and sprinkle with herbs.
  •  
    5
    Garnish with pieces of halved, hard-boiled egg, fresh herbs and the sunflower sprouts, if desired.
  •  
    6
    Serve, and enjoy!

Expert Tips

  • tip 1
    This salad can be made a day ahead of time and stored in the refrigerator. Remove about 15 minutes before serving.
  • tip 2
    You can use one, or various different kinds of potato, according to your preference.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • To this day I fondly remember the potato salads my mother would prepare for days at the beach. She made them with white potatoes, onions, lots of parsley, well-seasoned mayonnaise, and sometimes capers, olives or pieces of hot dog. I imagine she used whatever she had on hand to whip up a different salad, which for me was always the most delicious in the world. Throughout the years I have tried so many salad recipes, adapting the ingredients depending on where I was in the world at the time and the products available and in-season. But in all actuality, potato salad is so basic it doesn’t require much garnish. All you need are some high-quality potatoes, fresh herbs, a good dressing and a magical touch of your favorite ingredients. This is a very simple recipe, which you can modify to you and your family’s taste, and it can be served as a side at any number of different occasions. Enjoy this quick and delicious recipe!
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