Avocado Potato Salad Recipes

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Creamy Avocado Potato Salad image

Avocados and potatoes, what could be better?


Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 pounds red potatoes, diced
1 (6 ounce) container plain yogurt
½ cup mayonnaise
½ cup finely chopped cilantro
⅓ cup chopped red onion
1 lime, juiced
1 tablespoon minced garlic
2 avocados - peeled, pitted, and diced
salt and ground black pepper to taste

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  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
  • Combine yogurt, mayonnaise, cilantro, onion, lime juice, and garlic in a large bowl. Fold in avocados. Toss in potatoes until coated. Season with salt and pepper.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 34 g, Cholesterol 8.6 mg, Fat 25.1 g, Fiber 7.4 g, Protein 6.1 g, SaturatedFat 3.9 g, Sodium 165.8 mg, Sugar 4.6 g


Avocado Potato Salad image

I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It's a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors! You may serve this at room temperature, but it is best covered tightly and chilled for 1 to 3 hrs before serving. Can be prepared up to three hours in advance before serving.

Provided by LINDA01K

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 12

6 medium unpeeled red potatoes, cut into 1-inch cubes
2 each avocados - peeled, pitted, and cubed
6 tablespoons lime juice, divided
2 cloves garlic, crushed
½ cup nonfat plain yogurt
2 tablespoons honey mustard
1 tablespoon extra-virgin olive oil
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup chopped sweet onion
¼ cup chopped fresh cilantro

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  • Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
  • Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
  • Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
  • Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
  • Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 36.1 g, Cholesterol 0.4 mg, Fat 9.6 g, Fiber 6.5 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 349 mg, Sugar 6.1 g


Avocado And Potato Salad image

Provided by Marian Burros

Categories     quick, salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

6 slices nitrite-free bacon
3 cups diced, cooked potatoes
1 cup onion, finely chopped
1 tablespoon scallion, chopped
2 hard-cooked eggs, cut up
1 tablespoon pimiento, chopped
Salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons lime juice
2 medium, ripe avocados

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  • Fry bacon until crisp; drain and crumble.
  • Toss potatoes, onion, scallion, eggs, pimiento, salt, pepper and bacon.
  • Combine mayonnaise with lime juice and fold into potato mixture.
  • Peel and cube avocados and gently mix into salad.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 28 grams, Carbohydrate 23 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams


Potato & avocado salad image

The perfect side salad that counts as 1 of your 5-a-day

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 6

500g new potatoes
1 tbsp olive oil
squeeze of lemon juice
2 avocados
handful of toasted almonds
2 tubs mustard cress

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  • Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
  • Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

Nutrition Facts : Calories 314 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium


Avocado Potato Salad image

Beryl Wallace VICTORIA, AUSTRALIA Avocado lovers will relish this hearty potato salad. A creamy, herb dressing lightly coats generous portions of potato, avocado, onion and bacon.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2 pounds small red potatoes, quartered
6 bacon strips, cooked and crumbled
6 green onions, thinly sliced
2 medium ripe avocados, peeled and pitted, divided
1/2 cup sour cream
2 tablespoons milk
2 tablespoons mayonnaise
1 teaspoon stone-ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced chives

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  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, bacon and onions. For dressing, in a food processor, combine one avocado, sour cream, milk, mayonnaise, mustard, salt and pepper. Cover and process until blended. Stir in chives., Pour over potato mixture and toss to coat. Cube remaining avocado; gently stir into potato salad. Serve immediately.

Nutrition Facts : Calories 242 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 378mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.


Lemony Potato Avocado Salad image

Categories     Salad     Potato     Side     Low Cal     Lemon     Avocado     Summer     Healthy     Chive     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 6

3/4 pound small red potatoes (about 6)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
3 tablespoons minced fresh chives
1 firm-ripe California avocado

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  • In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.

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