Avocado Potato Salad



Serving size

about 1 cup
45 Minutes
60 minutes

This recipe can be multiplied and makes great leftovers. Cooking time does not include chilling time.

Avocado Potato Salad


1 1/2 pound Red potatoes (cut into 1/2 inch dice)
2 cup Water
1 medium Avocados, raw
2 Medium stalk Celery, raw (diced)
1 Small Shallots, raw (minced)
1/4 tsp. Salt
1/2 tsp.. Ground cumin
1 to taste Black pepper


Place a steamer basket in a large sauce pan. Add the water and set the pan over high heat.

When the water comes to a boil, add the potatoes to the steamer basket and steam the cubed potatoes until just tender (about 15 minutes).

Remove the steamer basket and run cold water over the potatoes (to stop them cooking) until they are at least room temperature.

Add the avocado, celery, shallot, salt, cumin, and pepper to the potatoes and fold together gently.

Over-mixing will result in mashed potatoes and not potato salad!

Chill thoroughly before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Potato salad is the perfect side dish and this version with avocado makes it even better. With the creamy, healthy avocado replacing the mayonnaise you have a subtle buttery flavor that goes great with new potatoes. The cumin adds an exotic flavor but you could season this with almost anything you want – chili powder, lime and cilantro, fresh basil, dried tarragon and coarse ground mustard are all great choices.

"The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family."

Mario Batali