Recipes and Cooking New Potato, Avocado, and Egg Salad 4.9 (11) 2 Reviews 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. By Nancy Hughes Nancy Hughes Website Nancy S. Hughes has worked for over two decades as a cookbook author with the American Diabetes Association. Her books focus on meeting the needs of those with restricted diets, and Nancy employs the latest research on healthy eating. As a recipe developer, Nancy has published her work in Better Homes & Gardens, Clean Eating, Diabetic Cooking, and Cooking Light. She works as a food consultant to major companies and advisory boards, including the Pork Board, the USA Rice Federation, and Canola Info.Nancy S. Hughes graduated summa cum laude from James H. Faulkner Community College with an associate's degree in culinary arts in order to become a chef. She then completed a certification program for media training through the Lisa Ekus Group so that she could record radio programs, serve as a spokesperson for advisory boards, and perform cooking demonstrations. Learn about BHG's Editorial Process Published on April 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 35 mins Servings: 4 Yield: 8 cups Jump to Nutrition Facts Ingredients 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 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. * Cover and chill any remaining salad for lunch the next day. Rate it Print Nutrition Facts (per serving) 593 Calories 42g Fat 44g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.