Show Subscription Form




California Potato Salad Recipe

Be the first to add a review
5
Publisher Photo
I clipped this recipe from the newspaper years ago and it had been a family favorite ever since. California grows many avocados, and this is my favorite way to use them.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6-8 servings

Ingredients

  • 1 cup (8 ounces) sour cream
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon caraway seeds
  • 1 tablespoon lemon juice
  • 1/4 cup minced fresh parsley
  • 2 medium avocados, peeled and diced
  • 3 cups cubed peeled potatoes, cooked
  • 1/4 cup chopped onion
  • 8 bacon strips, cooked and crumbled, divided
  • 1 medium tomato, cut into wedges
  • Additional parsley

Nutritional Facts

1 serving (3/4 cup) equals 231 calories, 16 g fat (6 g saturated fat), 25 mg cholesterol, 570 mg sodium, 17 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. In a small bowl, combine sour cream, salt, pepper, caraway seeds, lemon juice and parsley; set aside. In a large bowl, combine the avocados, potatoes, onion and half of the bacon. Add sour cream mixture and toss lightly to coat.
  2. Transfer salad to a large serving bowl. Arrange tomato wedges around outer edge; sprinkle with parsley and remaining bacon. Yield: 6-8 servings.
Originally published as California Potato Salad in Bountiful Harvest Cookbook 1994, p41

Nutritional Facts

1 serving (3/4 cup) equals 231 calories, 16 g fat (6 g saturated fat), 25 mg cholesterol, 570 mg sodium, 17 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for California Potato Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image

Similar Recipes