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    You are in: Home / Recipes / Potato Avocado Salad Recipe
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    Potato Avocado Salad

    Potato Avocado Salad. Photo by Chef Jean

    1/8 Photos of Potato Avocado Salad

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    *Parsley*'s Note:

    A "no-mayo" potato salad. Simple yet delicious. Make sure the avocado is ripe but not mushy.

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    Units: US | Metric


    1. 1
      In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
    2. 2
      Place cooked potatoes in a large bowl.
    3. 3
      Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
    4. 4
      Finally, gently toss in the diced avocado.
    5. 5
      Serve warm or chilled.

    Ratings & Reviews:

    • on July 30, 2012


      This was pretty good. Felt like it was missing something though. I added some pushed salmon to this and made it a great meal. Next time perhaps I can add more herbs.

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    • on June 28, 2011


      This is a great alternative to the mayo potato salad. I will be passing this recipe on to a few vegan friends. I really loved the bite from the lemon, and didn't find it to be too much at all. The creamy avacado made this dish! Made for ZWT 7.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2011


      We loved it!! My dad usually adds all the ingredients together,except potatoes for a dip. The addition of potatoes is wonderful! Made for Witchen Kitchen and ZWT7.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Potato Avocado Salad

    Serving Size: 1 (527 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 716.0
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 3.5 g
    Cholesterol 0.0 mg
    Sodium 419.2 mg
    Total Carbohydrate 115.9 g
    Dietary Fiber 16.4 g
    Sugars 9.6 g
    Protein 14.4 g

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