Creamy Avocado Potato Salad


  • 1 lb potatoes (Side Delights Fingerling Potatoes)
  • 5 hard boiled eggs, peeled and diced
  • ½ c white onion, finely diced
  • ½ c celery, diced
  • 1 avocado, pit and skin removed and mashed
  • 1 c mayo
  • 1 tsp mustard
  • ¼ tsp paprika
  • 1 Tbsp fresh dill


  • Cook potatoes per directions on the bag. When cooked, open bag and put potatoes into a bowl. Let cool in fridge for at least an hour.
  • In a medium bowl add cooled potatoes, chopped eggs, diced white onion, celery and avocado, stir to combine.
  • In a small bowl mix remaining ingredients. Once blended, combine with potato mixture. Stir to combine.
  • Chill for at least 2 hours. Top with some additional fresh dill for garnish and ENJOY!

By: Cindy Gordan – Vegetarian Mamma

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