Avocado Potato Salad

Avocado and Egg Potato Salad | | #potato #avocado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Tangy potato salad with eggs and avocado.


  • 2 pounds potatoes
  • 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
  • 4 hard-boiled eggs, chopped roughly
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon black pepper


  1. 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.
  2. 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.
  3. Drain potatoes, wait for a few minutes in cold water. Peel and dice the potatoes into the bowl.
  4. Toss in green onions, avocado and eggs.
  5. Add in olive oil, lemon juice and black pepper and stir until combined well.
  6. Taste and add extra salt or lemon juice if needed.