Avocado Cilantro Potato Salad

Total Time
Prep 35 mins
Cook 0 mins

A unique version of a potato salad without any mayo. Good for cookouts and potlucks. I think the friend who gave this to me said it came from Paula Deen.

Ingredients Nutrition


  1. Place the diced potatoes in a medium sauce pan with cold, salted water and bring to a boil.
  2. Immediately turn the heat down to a simmer and cook potatoes until tender, 10 - 12 minutes total.
  3. Cool the potatoes under cold running water and drain.
  4. Combine the potatoes, onions, and garlic in a large bowl and sprinkle with salt and pepper.
  5. Add olive oil, tossing to coat.
  6. Add the avocados, lime juice, jalapeno, cilantro and toss well to combine.
  7. Adjust seasoning if necessary to taste.
  8. Cover and refrigerate for at least one hour before serving.


Most Helpful

This is not a Paula Deen recipe, but the same one is posted on the Food Network as being one of Emeril Lagasse's. I agree, it's really a refreshing change from a mayo based one, or even one with a vinaigrette, it's much lighter tasting. I use a lot more cilantro than is called for, as there is a lot of leeway in it for suiting your own taste: more acidity, more cumin, more or less chile, onion and garlic, etc. It's a great way to include the healthful fat of avocado in your diet! A few cherry tomatoes are a great addition, as well.

zeldaz51 May 10, 2014

I thought this was a great recipe and was different than the usual mayo potato salad. Thanks Guava Girl!

bunzie May 11, 2009

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