This Avocado Egg Potato Salad is creamy, refreshing, and packed with flavor. It combines tender potatoes, rich avocado, and perfectly cooked eggs for a balanced dish that works as a side or a light meal. Simple, quick, and satisfying.
Why You’ll Love This Recipe
- Creamy and rich without being heavy
- Uses simple, everyday ingredients
- Naturally gluten-free and easy to customize
- Perfect for picnics, barbecues, and meal prep
- Ready in under 30 minutes
- Balanced flavors with fresh herbs and a tangy dressing
- Great as a standalone dish or a side
Ingredients
Salad Base
- 2 large potatoes, boiled and cubed
- 2 hard-boiled eggs, chopped
- 1 ripe avocado, diced
- 1/4 cup red onion, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp green onions, sliced
Dressing
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Directions
1. Prepare the Salad Ingredients
Add the boiled cubed potatoes, chopped hard-boiled eggs, diced avocado, red onion, fresh dill, and green onions to a large mixing bowl.
2. Make the Dressing
In a separate bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until the mixture is smooth and well combined.
3. Combine the Salad
Pour the dressing over the potato mixture. Gently toss using a spatula to coat all ingredients evenly without breaking the avocado or potatoes.
4. Chill Before Serving
Refrigerate the salad for at least 20 minutes to allow the flavors to meld and the texture to firm up slightly.
Tips for Best Results
- Boil potatoes until just tender; overcooking will make the salad mushy.
- Use ripe but firm avocados to maintain texture.
- Add dressing while the potatoes are slightly warm for better absorption.
- Chill long enough to enhance flavor but serve within a few hours for best freshness.
- If preparing ahead, add the avocado just before serving to prevent browning.
Variations & Substitutions
- Replace mayonnaise with Greek yogurt for a lighter option.
- Add celery for crunch or pickles for tanginess.
- Swap dill with parsley or cilantro depending on preference.
- Use whole-grain mustard instead of Dijon for a sharper flavor.
- Add cooked bacon bits for extra richness and a smoky taste.
Serving Suggestions
- Serve as a side dish with grilled chicken, steak, or seafood.
- Enjoy as a light lunch with toast or mixed greens.
- Pair with barbecue dishes at summer gatherings.
- Spoon into lettuce wraps for a low-carb option.
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 2 days.
- Do not freeze, as avocado and potatoes change texture.
- Stir gently before serving to redistribute dressing.
- Add a squeeze of lemon juice to prevent avocado browning if storing.
FAQ
Can I make this salad ahead of time?
Yes. Prepare all components but add the avocado just before serving for best texture.
How can I keep the avocado from browning?
Add a little lemon or lime juice and store in an airtight container.
Can I use another type of potato?
Yes, Yukon Gold and red potatoes work very well because they hold their shape.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.