This Avocado Potato Salad replaces mayonnaise with avocado for a healthier creamy potato salad recipe full of avocado nutrients and healthy fats.
I love avocado and I recently had avocado potato salad for the first time (in Japan of all places). I really enjoyed it and knew I had to make it when I came home.
I like that it gives the whole salad a light green color. Avocado is so creamy too that I didn’t miss the mayo at all.
This is a really light side dish that’s perfect for summer entertaining. It tastes rich because of the mashed avocado but it’s a lot lighter than a traditional potato salad. I like to add some crunchy diced cucumber which adds a fresh flavor.
- Peeled potatoes – Yukon Gold potatoes work really well because they hold their shape after cooking. You can also use Russet potatoes, red potatoes, or baby yellow potatoes.
- Diced large avocados
- Diced cucumber – I recommend using Persian or kirby cucumbers because they’re very crisp.
- Chopped cilantro – If you don’t like cilantro you can also use parsley.
- Fresh lime juice
- Salt and black pepper
How to Make It
Boil the potatoes until they are tender. This usually takes about 15 to 20 minutes. Once they are cooked, drain them and let them cool to room temperature.
Cut the potatoes into bite-sized pieces and place them in a large bowl. Add the diced avocado, cucumbers, cilantro, lime juice, and salt and pepper.
Stir the mixture well to combine. As you stir, the avocado will mash and coat the potatoes. Once combined, season with more salt and pepper if needed.
What else can you add to avocado potato salad?
A lot of add-ins would work well in this salad.
- You could add some chopped hard-boiled eggs, crumbled bacon, or diced ham.
- Other fresh herbs like chives or thyme would also be good.
- If you like cheese in your potato salad, add some shredded cheddar cheese.
- Instead of cucumbers, you can add finely diced red onion or celery for crunch. Or try sliced green onions.
- For an even creamier salad without using mayo, try mixing in some plain Greek yogurt or sour cream which would add a tangy flavor.
- Instead of lime juice try using the same amount of lemon juice.
How long does it keep?
It’s best to serve this salad not long after it’s made. The avocado will start to brown after a while, so I don’t recommend making it ahead. The leftovers will keep in the refrigerator for a day or so, but if the avocado browns the salad may not look appetizing.
More Summer Side Dishes
- Sesame Cucumber Noodles
- Avocado Watermelon Salad
- Sweet and Sour Dill Cucumber Salad
- Mexican-Style Grilled Corn
- Asian Potato Salad
Avocado Potato Salad
- 2 lb potatoes washed and peeled
- 3 large avocados
- 1 small persian or kirby cucumber chopped into small 1/4 inch cubes
- 2 tbsp finely chopped fresh cilantro
- juice of 1/2 a lime
- salt and pepper to taste
- Add potatoes to a large pot and fill pot with enough water to cover the potatoes. Bring water to a boil and cook for 15-20 minutes until potatoes are fork-tender.
- Slice avocados in half and remove pits. Cut avocado into 1/2 inch cubes.
- Once potatoes are done, allow them to cool. Then cut them into 1/2 inch cubes.
- In a very large bowl, add potatoes, avocados, cucumbers, cilantro. Squeeze lime juice across top. Sprinkle some salt and pepper. Mix everything with a large spoon, until avocado is mostly mashed and covering potatoes. If needed, add more salt and pepper and mix until it reaches desired taste preference.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.