Avocado Potato Salad is one of our favorite side dishes. The combination of flavors in this salad is just perfect. It is such a tasty and filling salad that I sometimes have it for lunch.
Healthy can definitely be scrumptious! Since this salad is served cold, you can make it beforehand for parties too. Just make this salad to a dinner party you are invited and get ready for compliments.
Avocado potato salad is actually a wonderful twist on classic Turkish potato salad. It is a must to add thinly sliced onion and sumac in a typical Turkish potato salad. Greens in the salad are optional, you can just go with your favorite herb or whatever you have in hand. I mostly use green onions and parsley, but other herbs like fresh mint or dill are fine too. You can even use them all. Another thing that you must have in a potato salad for me and many people in Turkey is hard boiled eggs. Well, I can add eggs to anything in any form. I always have a craving for eggs. And they make a potato salad much tastier and healthier with a nicer look.
A perfect potato salad must have a tangy flavor. Sumac gives a nice tangy flavor, but I think lemon is still needed for some more tartness and moistness. The quality of olive oil in a good potato salad is really important because I think you must feel that extra virgin flavor and scent of it in the salad.
And now I have another must-have ingredient in a potato salad: Avocado. Believe or not, I really regret all those years in my life without avocado. It is a fantastic food and the recipes with it are endless. If you love it as much as I do and look for easy avocado recipes, you can download my ebook with avocado recipes simply by subscribing to Give Recipe’s free weekly newsletter.
This avocado potato Salad has already become our favorite potato salad version, but I’m not sure about its name here. Some of my options are Potato Salad with Avocado and Egg, Avocado Potato Salad with Egg, Avocado Egg Potato Salad or Avocado and Potato Salad with Egg. I want the focus on potato since this is basicly a potato salad. Which one would you choose? I’d love to hear how you would call this salad. Please share it in the comments section.
I assume that you know how to cook potatoes for a salad. If you need tips on how to cook them perfectly, check out Joanne’s and Adam’s Potato Salad Recipe.
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📖 Recipe
Avocado Potato Salad
INGREDIENTS
- 2 pounds potatoes
- 4 eggs
- 2 onions finely sliced
- 2 teaspoons sumac
- 1 teaspoon salt plus more for boiling potatoes
- 3 green onions chopped
- 1 avocado pitted, peeled and diced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon black pepper
INSTRUCTIONS
- Put potatoes in a large pot filled with water. Add 1 or 2 teaspoons salt into the pot. Boil the potatoes until you can easily insert a fork in them. It takes about half an hour.
- To make hard-boiled eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes. Remove from heat and let the eggs sit in the hot water for another 5 minutes. Drain the water and transfer the eggs to a bowl. Let them rest for about 3 minutes or until cool enough to handle. Peel them and set aside.
- Put finely sliced onions in a large bowl. Sprinkle sumac and salt on it. Mix it well with your hand, squeezing the onion slices so that they release juice and get the color of sumac. This is a way of removing their bitterness.
- Drain potatoes, wait for a few minutes in cold water. Peel and dice the potatoes into the bowl.
- Toss in green onions and avocado.
- Slice the hard-boiled eggs and add them too.
- Add in olive oil, lemon juice and black pepper and stir until combined well.
- Taste and add extra salt or lemon juice if needed.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
LuLu says
Why don't you give instruction for cooking the eggs? I typically soak my eggs in hot water- to bring them up in temp- then add them to the potatoes for the last 8-10 minutes so both ingredients cook and cool together. I'm slightly offended by the notion that we- your followers- are believed incapable of boiling eggs, and therefore buy yhem already boiled. Or are you imagining a kitchen that Always has boiled eggs on hand? Otherwise, I like this recipe, especially the use of Sumac- one of my favorite unusual spices. (PS soaking onions in salt will release the sulfur and the bitterness as well)
Zerrin & Yusuf says
Thank you for your comment.
This is one of our older recipes, so we’ll make it clearer and add the egg instructions. It definitely wasn’t meant to imply anything about our readers’ abilities 🙂
We appreciate you sharing your method as well — cooking the eggs together with the potatoes is a practical approach. And yes, sumac is one of our favorites too.
Brenna E Prather says
Y'all. I have no idea what surmac is or where to buy it. Google said lemon pepper seasoning would be a good substitute and it did NOT disappoint!! However, I didn't add salt because my seasoning already had it. This was PERFECT for our July 4th
Zerrin & Yusuf says
Thanks so much, Brenna! We're so happy to hear it turned out perfect for your July 4th! 😊 Sumac is a tangy, lemony spice commonly used in Middle Eastern cooking—you can usually find it at Middle Eastern markets or order it online. But your lemon pepper twist sounds like a brilliant sub. Love that you made it your own!
Dawn says
I made this for dinner! It was fabulous! Will be making it again very soon!
Melissa Abbott says
Anyone ever add corn?
Adina says
it looks great. I think we will be eating this on Wednesday. 🙂