Try this Picnic Potato Salad with California Avocados recipe, or contribute your own.
Suggest a better descriptionBoil the potatoes in their skins until they are tender when pierced by a fork. Remove from heat and rinse with cold water to stop the cooking. Allow to cool completely. When cool, peel the potatoes and cut into large dice. Place in a large salad bowl.
Reserve some of the sliced eggs for decoration. Chop the remaining egg slices. Add the eggs, green onion, celery and pickle to the bowl; stir to combine with the potatoes.
Combine the pickle relish, mayonnaise and honey mustard. Stir into the potato salad mixture until well coated. Taste and add salt and pepper as desired. The salad may be made up to 24 hours in advance of serving up to this step. If you do so, taste and adjust the mayonnaise and seasonings, if needed, before proceeding to the next step.
Peel, seed and dice the avocado. Toss gently with the lemon juice; fold into the potato salad.
Garnish with reserved egg slices and additional avocado slices if desired; serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 148 | ||
Calories from Fat: 74 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 109mg | 34 % | |
Sodium 195.2mg | 7 % | |
Potassium 367.6mg | 10 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 13g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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