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 it's extra-crisp.

New Potato Avocado Egg Salad
Photo: Andy Lyons
Total Time:
35 mins
8 cups


  • 1 ½ pound tiny red new potatoes, quartered

  • ¾ cup mayonnaise

  • 2 tablespoon cider vinegar

  • 2 tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed

  • 1 tablespoon yellow mustard

  • 1 medium red or orange sweet pepper, chopped (1 cup)

  • 1 stalk celery, chopped (1/2 cup)

  • 1 small red onion, chopped (1/2 cup)

  • ½ cup chopped dill pickles

  • 1 firm ripe avocado, halved, seeded, peeled and sliced

  • 4 hard-cooked eggs, peeled and sliced

  • Iceberg lettuce


  1. 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.

  2. 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.


Cover and chill any remaining salad for lunch the next day.

Nutrition Facts (per serving)

593 Calories
42g Fat
44g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 593
% Daily Value *
Total Fat 42g 54%
Saturated Fat 7g 35%
Cholesterol 204mg 68%
Sodium 549mg 24%
Total Carbohydrate 44g 16%
Total Sugars 5g
Protein 12g
Vitamin C 58.8mg 294%
Calcium 77mg 6%
Iron 1.9mg 11%
Potassium 1108mg 24%
Folate, total 97.5mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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