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Potato, Avocado and Egg Salad

potato, avocado and egg salad Side
Potato, Avocado and Egg Salad
  • Prep 20 min
  • Total 60 min
  • Ingredients 13
  • Servings 4

To this day I fondly remember the potato salads my mother would prepare for days at the beach. She made them with white potatoes, onions, lots of parsley, well-seasoned mayonnaise, and sometimes capers, olives or pieces of hot dog. I imagine she used whatever she had on hand to whip up a different salad, which for me was always the most delicious in the world. Throughout the years I have tried so many salad recipes, adapting the ingredients depending on where I was in the world at the time and the products available and in-season. But in all actuality, potato salad is so basic it doesn’t require much garnish. All you need are some high-quality potatoes, fresh herbs, a good dressing and a magical touch of your favorite ingredients. This is a very simple recipe, which you can modify to you and your family’s taste, and it can be served as a side at any number of different occasions. Enjoy this quick and delicious recipe! MORE + LESS -

Ingredients

To prepare the lemon dressing:

Salt and pepper, to taste
1
teaspoon Dijon mustard
1
garlic clove, chopped
1/3
cup lemon juice
2
tablespoons balsamic vinegar
2/3
cup olive oil

To prepare the salad:

1
lb potatoes
Salt and pepper, to taste
4
hard-boiled eggs, peeled & chopped
2
green onions, chopped
2
avocados
1/3
cup parsley or herb mix
Sunflower sprouts, to taste (optional)

Directions

Hide Images
  • 1
    To prepare the lemon dressing: Combine all the ingredients and set aside.
  • 2
    To prepare the salad: Cook the potatoes in water with some salt until soft, for about 15 minutes. Be careful not overcook so the potatoes keep their shape.
  • 3
    Drain, peel and combine in a container, seasoning with salt and pepper, to taste. Add the chopped egg, green onion and enough dressing for a moist salad. Cover and set aside.
  • 4
    When ready to serve, peel the avocados, remove the pits and dice. Add to the potatoes and sprinkle with herbs.
  • 5
    Garnish with pieces of halved, hard-boiled egg, fresh herbs and the sunflower sprouts, if desired.
  • 6
    Serve, and enjoy!

Expert Tips

  • This salad can be made a day ahead of time and stored in the refrigerator. Remove about 15 minutes before serving.
  • You can use one, or various different kinds of potato, according to your preference.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • To this day I fondly remember the potato salads my mother would prepare for days at the beach. She made them with white potatoes, onions, lots of parsley, well-seasoned mayonnaise, and sometimes capers, olives or pieces of hot dog. I imagine she used whatever she had on hand to whip up a different salad, which for me was always the most delicious in the world. Throughout the years I have tried so many salad recipes, adapting the ingredients depending on where I was in the world at the time and the products available and in-season. But in all actuality, potato salad is so basic it doesn’t require much garnish. All you need are some high-quality potatoes, fresh herbs, a good dressing and a magical touch of your favorite ingredients. This is a very simple recipe, which you can modify to you and your family’s taste, and it can be served as a side at any number of different occasions. Enjoy this quick and delicious recipe!

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