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California Potato Salad

 California Potato Salad
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.
6-8 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
  • Transfer salad to a large serving bowl. Arrange tomato wedges around
  • outer edge; sprinkle with parsley and remaining bacon. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 231 calories, 16 g fat (6 g saturated fat), 25 mg cholesterol, 570 mg sodium,

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California Potato Salad (continued)

Nutritional Facts: 17 g carbohydrate, 4 g fiber, 5 g protein.