Guacamole Potato Salad

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Guacamole Potato Salad

Recipe type: Yield: 8 Prep time: Cook time: Total time:

Create a new picnic and party tradition with this delicious Guacamole Potato Salad made with red potatoes and Fresh California Avocados. With only six


2 lbs. small red potatoes, cleaned
2 ripe, Fresh California Avocados, peeled, seeded and mashed
2 cloves garlic, minced
2 green onions, whites only, finely chopped
1 large serrano pepper, seeded and minced
½ tsp. salt, or to taste


  1. Place potatoes in a microwave-safe bowl.
  2. Cover with water and microwave on high for 10 minutes.
  3. Test for doneness by piercing one potato with a fork.
  4. The fork should slide in with gentle resistance.
  5. Continue cooking if not done, otherwise carefully drain the potatoes and refrigerate them until cold.
  6. Cut potatoes in bite-sized pieces (quarter or dice depending on size of potato).
  7. Place in a large bowl.
  8. Stir in remaining ingredients, adjust salt to taste and serve immediately.
  9. If made in advance, sprinkle generously with lemon juice and place a layer of plastic wrap right on the surface of the Guacamole Potato Salad and refrigerate.
  10. Before serving taste the salad and add additional mashed California Avocado if needed.

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