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Avocado Potato Salad


Ingredients for 1 of 5 servings:

  • ~1.5lb (680g) cooked red potato
  • 1 large ripe Haas avocado
  • 1 tablespoon extra virgin olive oil
  • 1 boiled egg (diced with yolk)
  • 1/3 cup diced/bell pepper (red)
  • 1/3 cup finely diced red onion
  • 1/3 cup finely chopped cilantro (or more if desired)
  • 1 tablespoon Dijon mustard
  • juice from 1/2 lime (or to taste)
  • Seasonings:
    • 1/2 teaspoon cumin (optional)
    • red pepper flakes (or chili powder) to taste
    • sea salt & pepper to taste


Step 1

Cut red potatoes into halves (or quarters) and place the potato pieces in a pot. Sprinkle a bit of sea salt over the cut potato, then add room temperature water until the water level barely covers the red potato. Bring the pot a slow boil and allow the potatoes to cook for about 15 minutes, or until you can easily pierce the potato with a fork. Drain the water then add the potatoes to a large bowl to cool (to room temperature).

Step 2

In a separate bowl, mash the ripe avocado with a fork or potato masher. Then add in the remaining ingredients to the bowl and mix together with a fork. Season to taste with sea salt & pepper.

Step 3

Add the avocado mixture to the potatoes and mix together using a spatula. Season to taste.

Step 4

Garnish with cilantro, red onion and red pepper if desired.

Step 5

Enjoy immediately, or place in the fridge for at least 1 hour before enjoying (recommended).