Description
A creamy and flavorful avocado potato salad that embodies comfort and joy, perfect for gatherings and picnics.
Ingredients
Scale
- 4 medium potatoes
- 1 avocado
- 3 eggs
- 3/4 cup corn (canned)
- 2 celery stalks
- 1 tablespoon sour cream
- 1 tablespoon mayo
- 1/2 tablespoon mustard
- Salt and pepper to taste
Instructions
- Boil water in a large pot. Bring to a rolling boil before adding the potatoes.
- Peel and add potatoes to boiling water. Cook for 15-20 minutes until soft.
- In a separate pot, boil eggs for 10 minutes. Cool in ice water and peel.
- Chop cooked celery, potatoes, and eggs into 1/2 inch pieces in a medium bowl.
- Add corn and sliced avocado to the bowl.
- Mix mayo, sour cream, and mustard in a separate small bowl, then pour into the salad.
- Stir gently and season with salt and pepper to taste.
- Optionally, chill slightly before serving to meld flavors.
Notes
For extra flavor, try adding fresh herbs like dill or chives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg