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Avocado Potato Salad

Beryl Wallace VICTORIA, AUSTRALIA Avocado lovers will relish this hearty potato salad. A creamy, herb dressing lightly coats generous portions of potato, avocado, onion and bacon.
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    8 servings


  • 2 pounds small red potatoes, quartered
  • 6 bacon strips, cooked and crumbled
  • 6 green onions, thinly sliced
  • 2 medium ripe avocados, peeled and pitted, divided
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise
  • 1 teaspoon stone-ground mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced chives


  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
  • In a large bowl, combine the potatoes, bacon and onions. For dressing, in a food processor, combine one avocado, sour cream, milk, mayonnaise, mustard, salt and pepper. Cover and process until blended. Stir in chives.
  • Pour over potato mixture and toss to coat. Cube remaining avocado; gently stir into potato salad. Serve immediately.
Nutrition Facts
3/4 cup: 242 calories, 14g fat (4g saturated fat), 17mg cholesterol, 378mg sodium, 24g carbohydrate (2g sugars, 5g fiber), 6g protein.

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Average Rating:
  • angieact1
    Oct 25, 2015

    I remade this recipe and it was really good, we made sure to salt and pepper to taste, and added garlic & onion powder.

  • daisey5
    Jan 10, 2012

    It was just OK. Very bland and made to much sauce.

  • Melzermtaj
    Jul 31, 2010

    This was just ok. Definitely not for the person who likes traditional potato salad!

  • dianemccracken
    Jun 2, 2010

    Wonderfully creamy dressing. My daughter in law doesn't like potatoe salad, but she took this recipe home with her to make it herself!