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Tuesday, June 19, 2018

Avocado Potato Salad

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Ingredients
  • 2 avocados diced 
  • juice of 1 lemon 
  • 5 large potatoes (boiled, cooled, peeled, and diced) 
  • 3 eggs (boiled, cooled, peeled, and diced) 
  • 1/2 cup bread and butter pickles (diced) 
  • 2 tbsp mustard 
  • 2 tbsp milk 
  • 1/2 cup mayonnaise 
  • 1/2 tsp season salt 
  • 1/2 tsp pepper 
  • 1/2 tsp celery seed 
  • 1/2 tsp sea salt 

Directions
  1. Mix avocados and lemon juice in a large bowl to prevent browning. 
  2. Add potatoes, eggs, and pickles. Stir gently to combine.
  3.  In a separate bowl mix remaining ingredients. Add to potato mixture and stir. If your potato salad seems dry, add a touch more milk to make it creamy.
  4.  Refrigerate for 1 hour before serving. Enjoy.