New Potato, Avocado, and Egg Salad
Serve a hearty scoop of this creamy potato salad over a wedge of iceberg lettuce. Stick the lettuce in the freezer right before serving to ensure its extra-crisp.
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New Potato, Avocado, and Egg Salad
Directions
- Place potatoes in a large saucepan; cover with water. Bring to boiling; reduce heat. Cook, covered, for 8 to 10 minutes or until just tender. Drain and run cold water over potatoes to cool. Drain and set aside.
- Meanwhile, stir together the mayonnaise, vinegar, dill weed, and mustard in a large bowl. Stir in the sweet pepper, celery, onion, and pickles. Gently stir in the potatoes, avocado, and eggs until just combined. Season to taste with salt and pepper. Serve over lettuce.
From the Test Kitchen
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Cover and chill any remaining salad for lunch the next day.
Nutrition Facts (New Potato, Avocado, and Egg Salad)
- Per serving:
- 593 kcal ,
- 42 g fat
- (7 g sat. fat ,
- 20 g polyunsaturated fat ,
- 12 g monounsaturated fat ),
- 204 mg chol. ,
- 549 mg sodium ,
- 44 g carb. ,
- 7 g fiber ,
- 5 g sugar ,
- 12 g pro.
Recipe Collections
Reviews (1)
Mary Hanneman
960 Days Ago
This salad was like Summer Comfort Food! Very delish. (I did keep the avocado and eggs separate from the potato salad, like in the image). Also used Romaine lettuce, since I don' t "do" iceberg. The dill does become stronger, if you leave in the fridge for a few days. Would make this again :-).