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Guacamole Potato Salad


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Rate this recipe 4.2/5 (10 Votes)


  • Ingredients
  • 2 pounds small red potatoes, cleaned
  • 4 ripe, Haas Avocados, peeled, seeded and mashed
  • 2 cloves garlic, minced
  • 2 green onions, whites only, finely chopped
  • 1 large serrano pepper, seeded and minced
  • 1/2 teaspoon salt, or to taste
  • Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly



Step 1

Place the potatoes in a microwave-safe bowl. Cover with water and microwave on high for 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with gentle resistance. Continue cooking if not done; otherwise carefully drain the potatoes and refrigerate them until cold.

Cut the potatoes in bite-size pieces (quarter or dice depending on size of potato). Place in a large bowl.

Stir in the remaining ingredients, adjust the salt to taste and serve immediately.

Serving Suggestion: 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. Before serving, taste the salad and add additional mashed Avocado if needed

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