California Potato Salad Recipe

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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


  • 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

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


  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

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