Picnic Potato Salad With California Avocados Sponsored Recipes

AVOCADO CILANTRO POTATO SALAD

Avocado Cilantro Potato Salad image

A unique version of a potato salad without any mayo. Good for cookouts and potlucks. I think the friend who gave this to me said it came from Paula Deen.

Provided by Guava Girl

Categories Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs potatoes, peled and small diced (1/3-inch cubes)
1/3 cup finely minced red onion
1 teaspoon minced garlic
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
2 firm-ripe avocados, peeled, pitted, and small diced
3 tablespoons fresh lime juice
2 tablespoons minced jalapenos
2 tablespoons finely chopped cilantro leaves
1/2 teaspoon cumin (optional)

Steps:

Place the diced potatoes in a medium sauce pan with cold, salted water and bring to a boil.
Immediately turn the heat down to a simmer and cook potatoes until tender, 10 - 12 minutes total.
Cool the potatoes under cold running water and drain.
Combine the potatoes, onions, and garlic in a large bowl and sprinkle with salt and pepper.
Add olive oil, tossing to coat.
Add the avocados, lime juice, jalapeno, cilantro and toss well to combine.
Adjust seasoning if necessary to taste.
Cover and refrigerate for at least one hour before serving.

Nutrition Facts : Calories 290.5, Fat 16.7, SaturatedFat 2.4, Sodium 305.3, Carbohydrate 34, Fiber 8.1, Sugar 2.2, Protein 4.6

JUSTIN WILSON'S PICNIC POTATO SALAD RECIPE - (3.9/5)

Justin Wilson's Picnic Potato Salad Recipe - (3.9/5) image

Provided by MKMILLION

Number Of Ingredients 12

Ingredients

5 pounds potatoes (new red or mix of white and red)
4 eggs, hard-boiled, chopped
1 cup dill pickle relish
1/2 cup sweet pickle relish
1 cup salad olives , chopped
1 cup onion, chopped fine
1/2 cup celery, chopped fine
1/2 cup parsley, chopped fine
12 ounces mayonnaise
1/4 cup yellow mustard
Salt, to taste
Hot sauce, to taste

Steps:

Boil potatoes in skins. Let cool then quarter or halve (smaller ones). Mix mayo, mustard, salt and hot sauce in bowl. Place potatoes and other ingredients in bowl. Add mayo mix and toss. Let sit in fridge and blend preferably overnight.

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