Potato Salad with Creamy Avocado Dressing

11 140 642
Ingredients Minutes Calories
Prep Cook Servings
2 h 5 min 15 min 4
Potato Salad with Creamy Avocado Dressing
Health Highlights


6 medium potato(s) Red potato (not peeled, chopped)
4 medium Egg (hard boiled)
2 medium stalk(s) Celery (chopped)
2 pickle(s) Dill pickles, low sodium (chopped, optional)
1 avocado(s) Avocado (for dressing)
1/2 cup Kefir (for dressing)
1 whole lemon(s) Lemon juice (for dressing)
1/4 cup Parsley, fresh (for dressing)
1/4 cup Basil, fresh (for dressing)
1 clove(s) Garlic (for dressing)
1/2 cup Extra virgin olive oil (for dressing)


  1. Bring a large pot of cold water with the chopped potatoes to a boil and cook until fork tender, about 15 minutes. Be careful you do not overcook as the potatoes will fall apart. Remove from heat, drain and let completely cool.
  2. Meanwhile, in a food processor, combine all the dressing ingredients. If you want a thicker dressing use a little less olive oil. Set dressing aside.
  3. Cut hard-boiled eggs into quarters. In a large salad bowl, combine potatoes with egg, celery and pickles if using. 
  4. Toss with salad dressing and refrigerate until chilled, about 2-4 hours.

Nutrition Facts

Per Portion

Calories 642
Calories from fat 365
Calories from saturated fat 61
Total Fat 41 g
Saturated Fat 6.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 26.6 g
Cholesterol 193 mg
Sodium 162 mg
Potassium 1942 mg
Total Carbohydrate 60 g
Dietary Fiber 9.7 g
Sugars 7.1 g
Protein 14.5 g

Dietary servings

Per Portion

Meat Alternative 0.5
Milk Alternative 0.2
Vegetables 5.6

Energy sources


Meal Type(s)