Potato Salad with Avocado

Potato Salad with Avocado

This Potato Salad with Avocado is a great alternative to the traditional potato salad. It’s made with crunchy radishes and creamy avocado. Super yummy and healthy!



For the dressing:


  1. Rinse the baby potatoes under cool running water. If needed, brush them with a vegetable brush to remove excess dirt. Place the potatoes in a medium saucepan and add cold water just enough to cover. Over medium-high heat, bring the potatoes to a boil and cook uncovered until the potatoes can be easily pierced with a fork for about 10 to 13 minutes. Carefully drain the potatoes and let them cool.
  2. Once the potatoes are cool, slice each potato in half and place into a large salad bowl.
  3. Add the onion, snow peas, radishes and cherry tomatoes.
  4. Pour the lemon juice over avocado slices making sure the slices are evenly covered with the juice. Add the avocado slices to the rest of the vegetables. See the Notes.
  5. To make the dressing, mix the olive oil, vinegar, salt and dried oregano in a small bowl and pour over the vegetables. Carefully mix to combine.


1. Because avocado oxidizes quite quickly it might turn unpleasant dark color if you keep this salad in the fridge overnight. If you want to prepare this salad in advance, do not add the avocado and dressing to the rest of the veggies and keep them separately in the fridge until you are ready to serve.

2. Nutrition information is a rough estimate for 1 of 4 servings.