Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

AVOCADO POTATO SALAD
Share |

View on Mobile Site

Rating

4 of 5 5

5 Ratings | 0 Comments

Add to My Recipes

  • Preparation

    0 min

  • Cook Time

    0 min

  • Total Time

    0 min

Recipe Provided By the California Avocado Commission, for foodservice use

Ingredients

  • 0.333 ⅓ cup
    Fresh lemon juice
  • 2.000 2 tsp.
    Finely chopped fresh garlic
  • 0.750 ¾ cup
    Mayonnaise
  • 0.250 ¼ cup
    Olive oil
  • 1.500 1 ½
    quarts Diced, cooked red new potatoes
  • 1.000 1 cup
    Diced celery
  • 1.000 1 cup
    Chopped sweet onion
  • 2.000 2 lbs.
    ripe Fresh California Avocados
  • 0.500 ½ cup
    Chopped cilantro
  • 0.000
    Cilantro sprigs or celery leaves for garnish - As needed

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

Instructions

  1. Method
  2. To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.
  3. Combine potato, celery, and onion; fold in reserved dressing.
  4. Just Before Service
  5. Dice California Avocados; gently fold avocado and cilantro into salad mixture.
  6. Per Order
  7. Garnish 1/2 cup serving with cilantro sprig or celery leaves.
  8. Keeping Fresh California Avocados in Top Form:
  9. To preserve the color of fresh California Avocados up to six hours, spray, brush or dip exposed surfaces with lemon juice (adds slight acidity) or milk (neutral flavor). Completely cover with plastic wrap or foil before refrigerating.

Nutrition information per serving

Mediterranean Foods Alliance - An OldWays Program

hide

Comments

No one has commented on this page yet.


You can't post comments until you have logged in. Please .