Avocado Potato Salad

“Mayo-less” potato salad. I did this for a few reasons:

  1. Ashton HATES mayonnaise. He’ll eat the hard stems of broccoli, dry salad without dressing, even the cakes I’m recipe-testing, which come out of the oven dense and unrisen. But he won’t eat mayo.
  2. To add a dose of healthy monounsaturated fat to our diets.
  3. To create a dish with 100% natural ingredients.

Monounsaturated fats are known to reduce cholesterol levels, lower risk of heart disease, and aid in weight loss when it’s used as a replacement for trans and polyunsaturated fat.

For those benefits alone, who wouldn’t want to give this potato salad some love? It’s better than the real thing, plus you’ll feel better about eating it.

So the next time you’re invited to a potluck, give this a try. I guarantee those mayo-hating people will thank you.

Let me know what you think of this recipe by rating it and leaving me a comment below!

Avocado Potato Salad

: 4
: 10 min
: 30 min
: 40 min
: easy

NUTRITION FACTS: (per serving) Calories: 215 Total Fat: 7g Saturated Fat: 0.9g Polyunsaturated Fat: 0.8g Monounsaturated Fat: 4.2g Cholesterol: 0mg Sodium: 382mg Potassium: 1,043mg Total Carbohydrates: 33g Dietary Fiber: 6.2g Sugars: 2.2g Protein: 4.6g

  • 1.5 lbs small red or gold potatoes, cubed (1-inch pieces)
  • 1 ripe avocado
  • 2 tbsp Dijon mustard
  • 2 tbsp diced red onion
  • 2 tbsp fresh dill, chopped
  • ½ cup pickles, diced (optional)
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt, or to taste
  • black pepper, to taste
  • Step 1 Cook the potatoes: Add 2 inches of water to the bottom of a microwave safe dish. Arrange the chopped potatoes in the dish and cover with a lid with a slight crack so the steam can escape. Cook for about 10 minutes (depending how big your pieces are), or until the potato chunks are just fork-tender. Do not overcook! You do not want them to mash.
  • Step 2 While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, pickles, dill, lemon juice, and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to your taste.
  • Step 3 Once the potatoes are fork tender, drain the water and run cold water over them to slow the cooking process and allow them to cool completely.
  • Step 4 Add the cooled potatoes to the creamy avocado sauce, mixing gently to coat well. Depending on your potato salad preference, you may or may not want to use all of the potatoes —> it just depends on the ratio of sauce-to-potatoes that you like.
  • Step 5 Serve chilled, and store the leftovers in the fridge for up to 3 days.

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5 thoughts on “Avocado Potato Salad”

  • I’ve used avocados in place of mayo in egg salad before and it’s DELICIOUS! Can’t wait to try this recipe out.

  • Love this recipe! Easy to make and guilt-free. I added a few things to layer in more flavors-capers and roasted sweet potatoes. I served it at a dinner party and two guests asked for the recipe on the spot.

    • So awesome, Ruth! I was thinking about doing it with sweet potatoes also! Did you sub all the potatoes for sweet? Capers sound good with it too!

    • That sounds amazing! When I was making it I was actually wondering how it would taste with sweet potatoes.


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