Re-Calculate: Ingredients
- 2 2 2lbs. POUNDWeightred potatoes, cut into 1-inch cubes
- 1 1 1cup CUP_USVolumelow-fat mayonnaise
- 5 5 5tsp. TEASPOON_USVolumecider vinegar
- 2 2 2tsp. TEASPOON_USVolumeDijon-style mustard
- 3/4 0.75 0.75tsp. TEASPOON_USVolumeground black pepper
- 3/4 0.75 0.75tsp. TEASPOON_USVolumesalt
- 4 4 4green onions, sliced
- 2 2 2ripe Fresh Hass Avocados, seeded, peeled and chopped into 1/2-inch pieces
- Place potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork.
- Drain well and pour into bowl.
- Combine mayonnaise, vinegar, mustard, salt and pepper.
- Add dressing and green onions to potatoes and gently toss. Stir in avocados.
- Refrigerate for 4 hours or overnight to allow flavors to blend.
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Great Recipe
Thought you would like this recipe.
Sue - Thu, 02/04/10 - 12:27 pm
Hass Avocodo & Red Potato Salad
This recipe looks & ingredients sounds like this is going to be delicious. I will be preparing very shortly.
Mamie - Thu, 02/04/10 - 12:16 pm
recipe
remembered you saying you had tried potato salad with avocados...
mama - Thu, 02/04/10 - 12:01 pm
Red potato - Avocado salad
This looked like a recipe that you might like to make. It will work for me w/Mi-Lou since she's vegetarian.
Anonymous - Thu, 02/04/10 - 12:00 pm
Avocado
I find avocado so delicious when I mix with sugar. I love it Lydia
lydia - Thu, 02/04/10 - 11:54 am
recipe
havint tried it as of yet but looks & sounds good
jeannie - Thu, 02/04/10 - 11:51 am
avacado
try it you might like it daddy baba
tony - Fri, 11/13/09 - 11:24 am
overripe avocados
how do i keep them from darkening
carolyn - Fri, 11/13/09 - 10:25 am