Avocado Potato Salad

I still remember the first time I made this avocado potato salad—it was a warm Sunday afternoon, and my kitchen smelled like summer. I had just picked up a bag of Yukon Gold potatoes and some ripe avocados from the local market. That day, I wanted to create something creamy, colorful, and comforting, yet refreshing. What came out of that moment was this delightful salad that now has a permanent spot at our family table. Every time I make it, it reminds me of laughter-filled gatherings, children running around, and a big bowl of salad vanishing in minutes.

Why You’ll Love This Recipe
What makes this recipe truly stand out is its perfect balance of textures and flavors. The potatoes are soft and buttery, the avocados add a creamy richness, and the Greek yogurt gives it a light, tangy touch. Even better? It’s a healthier twist on the classic potato salad—no heavy dressings, just fresh ingredients doing what they do best.

Versatile
You can easily switch up ingredients based on what you have on hand. Don’t have red onion? Use green onion or shallots. Want a bit of heat? Sprinkle in some chili flakes. You can even skip the eggs if you’re serving it to someone with dietary restrictions. It’s a recipe that fits any occasion—be it a casual lunch, barbecue, or festive potluck.

Budget-Friendly
Most of the ingredients are staples you probably already have in your pantry or fridge. Even when buying everything from scratch, this recipe stays affordable, especially since it yields enough for a large group. Potatoes, avocados, and Greek yogurt are all easy to source without breaking the bank.

Ingredients for the Recipe
Here’s what you’ll need to bring this salad to life:

• 3 pounds Yukon Gold or red potatoes, quartered

• Kosher salt (for boiling the potatoes)

• 2 tablespoons apple cider vinegar

• 1 1/4 cups plain Greek yogurt or mayonnaise

• 1 tablespoon Dijon mustard

• 1/4 teaspoon freshly-cracked black pepper

• 4 hard-boiled eggs, peeled and diced

• 2 medium avocados, peeled, pitted, and diced

• 1/2 small red onion, thinly sliced or diced

• 1/2 cup chopped celery (about 2-3 ribs)

• 1/4 cup chopped fresh cilantro

• Optional toppings: pinch of chili powder, extra cilantro, or black pepper

  How to Make This Recipe
  Making this avocado potato salad is a simple process, yet each step adds depth to the final flavor. From boiling the potatoes to gently folding in the creamy avocado, every move counts. The result is a dish that’s both light and satisfying—perfect for any season.

  Step-by-Step Instructions for Making
  First, place the quartered Yukon Gold or red potatoes at the bottom of a large stockpot. Then, fill the pot with cold water until the water level rises about an inch above the potatoes. At this point, sprinkle in a tablespoon of kosher salt to season the potatoes while they cook.

  Turn the heat up to high and bring the water to a rolling boil. Once boiling, reduce the heat to medium and let the potatoes simmer for 15 to 20 minutes. You’ll know they’re done when they’re fork-tender and fully cooked through.

  Next, remove the pot from the heat and carefully drain the water. Let the potatoes cool for a few minutes before handling them. After that, peel off the skins, which should come off easily. Then, dice the potatoes into bite-sized pieces and place them in a large mixing bowl. Drizzle the apple cider vinegar over them and set them aside to soak in the flavor.

  In a separate bowl, whisk together the plain Greek yogurt (or mayonnaise), Dijon mustard, and freshly cracked black pepper. This mixture forms the base of your creamy dressing. Stir until everything is well combined and smooth.

  Now, add the diced potatoes to the yogurt mixture, followed by the chopped hard-boiled eggs, diced avocados, thinly sliced red onion, chopped celery, and fresh cilantro. Take care to gently toss the salad, making sure every ingredient is coated in that tangy, creamy dressing. Do not overmix—this helps the avocado stay in soft chunks and keeps the potatoes from getting mushy.

  Quick and Easy
  Even though the flavors in this dish are rich and layered, the process is quick. From start to finish, you’ll only need around 40 minutes. The longest step is boiling the potatoes, but everything else comes together in minutes. This makes it an ideal option when you’re short on time but still want to impress.

  Customizable
  This salad is great as-is, but you can also make it your own. Swap the Greek yogurt with a dairy-free alternative if needed. Want extra protein? Add grilled chicken or turkey bacon on top. Prefer more crunch? Toss in a few diced pickles or cucumber. There’s no wrong way to make it yours.

  Crowd-Pleasing
  Thanks to its rich yet refreshing taste, this salad is always a hit. It works well as a side dish, but many have told me they enjoy it just as much as a main course. Serve it at your next picnic, potluck, or family dinner—it won’t disappoint. Even those who usually skip potato salad come back for seconds.

  You can garnish it with a pinch of chili powder or extra cilantro for added color and flavor. If you’re making it ahead of time, be sure to press plastic wrap directly onto the surface of the salad to reduce browning of the avocados. Refrigerate it for up to two days. The color may darken slightly, but the flavor will still shine.

  FAQs

  Can I make this salad ahead of time?
  Yes, you can prepare this salad a few hours or even a day in advance. However, due to the avocado, it’s best eaten fresh. If making ahead, press plastic wrap directly against the surface to limit air exposure and reduce browning.

  How can I store leftovers?
  Store any leftovers in an airtight container in the fridge for up to 2 days. The texture will stay best on day one. After that, the avocado may brown slightly, but the salad will still be safe to eat.

  Can I use a different type of potato?
  Absolutely. While Yukon Gold or red potatoes offer great texture, you can use any waxy potato. Avoid starchy varieties like russets, which may fall apart.

  What can I use instead of Greek yogurt?
  You can use mayonnaise or a dairy-free alternative. Just make sure it has a creamy texture to hold the salad together well.

  Can I skip the eggs?
  Yes, the eggs are optional. The salad is still creamy and flavorful without them, making it suitable for egg-free diets.

  Is this recipe gluten-free?
  Yes, all ingredients used are naturally gluten-free. Just double-check any packaged products to ensure there are no hidden gluten sources.

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  Avocado Potato Salad

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  This Avocado Potato Salad is creamy, tangy, and packed with flavor. Perfect for gatherings or weeknight meals, it features tender potatoes, creamy avocado, crisp vegetables, and a light Greek yogurt dressing. It’s a refreshing take on a classic favorite—easy to make and crowd-pleasing every time.

  • Total Time: 40 minutes
  • Yield: 8–10 servings 1x

  Ingredients

  Scale 1x2x3x

  3 pounds Yukon Gold or red potatoes, quartered

  Kosher salt

  2 tablespoons apple cider vinegar

  1 1/4 cups plain Greek yogurt or mayonnaise

  1 tablespoon Dijon mustard

  1/4 teaspoon freshly-cracked black pepper

  4 hard-boiled eggs, peeled and diced

  2 medium avocados, peeled, pitted, and diced

  1/2 small red onion, thinly sliced or diced

  1/2 cup chopped celery (about 2–3 ribs)

  1/4 cup chopped fresh cilantro

  Optional toppings: pinch of chili powder, extra cilantro, extra black pepper

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  Instructions

  • Place quartered potatoes in a large stockpot and cover with cold water, about 1 inch above the potatoes. Add 1 tablespoon kosher salt.

  • Bring to a boil over high heat. Reduce heat to medium and simmer 15–20 minutes until fork-tender.

  • Drain and let cool slightly. Remove skins, dice potatoes into bite-sized pieces, and sprinkle with apple cider vinegar. Set aside.

  • In a large mixing bowl, whisk together Greek yogurt (or mayonnaise), Dijon mustard, and black pepper.

  • Add potatoes, diced eggs, avocado, red onion, celery, and cilantro. Gently toss to combine.

  • Garnish with optional toppings.

  • Serve immediately or cover with plastic wrap touching the salad surface to reduce browning, and refrigerate for up to 2 days.

  Notes

  • For extra tang, add a splash more vinegar.

  • Adjust salt and pepper to taste.

  • Use dairy-free yogurt to make it vegan (also omit eggs).

  • Author: Mohamed
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes