Best Picnic Potato Salad With California Avocados Recipes

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PICNIC POTATO SALAD



Picnic Potato Salad image

A wonderful old-fashioned chunky potato salad full of goodness with a creamy egg dressing. Love it!

Provided by Pat Nyswonger

Categories     Salads

Time 1h30m

Number Of Ingredients 15

2 pounds small whole Yukon Gold potatoes
Salt for the potato water
1 tablespoon vinegar
6 large eggs
1/2 cup finely chopped red onions
1/2 cup diced celery
2 scallions, finely chopped, white and green parts
1/4 cup chopped fresh herbs, such as: chives, parsley, fresh snipped dill or fresh tarragon
1/3 cup finely chopped dill pickles
2/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon yellow mustard
Salt and pepper to taste
Sprinkling of paprika for garnish
Snipped chives or chopped scallions for garnish--(optional)

Steps:

  • Wash the potatoes and add them to large pot, then cover with water. Season with salt -- 1 teaspoon for every quart of water. Add the vinegar and bring the water to a boil, then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with the tip of a sharp knife.
  • Drain potatoes then add them to an ice bath to stop the cooking process. Once cooled, peel potatoes which should easily slip off with just slightly scraping and pulling.
  • While the potatoes are cooking add the eggs in one layer to a large saucepan and cover with a couple inches of cold water. Bring to boil over high heat and cook for 1 minute. Remove the pot from the heat and with the lid on let stand for 15 minutes.
  • Drain the hot water from the eggs and fill the pot completely with ice cubes. Allow to sit for 20 minutes. Peel eggs under the faucet with a thin stream of cold water running.
  • After peeling the eggs, cut them and separate the yolks from the whites. Chop the whites into bite size pieces and reserve.
  • In a medium bowl mash the yolks and mix in the mayonnaise, sour cream, and mustard until the consistency is similar to mayonnaise. Season to taste with salt and pepper. This is the dressing for the salad. Set aside while the rest of the salad is prepared.
  • Cut peeled potatoes into bite-size chunks and add to a large bowl.
  • Add the onions, celery, scallions, pickles, eggs whites and herbs to potatoes. Toss to combine then gently add the reserved egg dressing. Cover the salad with plastic wrap and refrigerate until ready to serve.
  • To Serve: Remove plastic wrap and garnish with paprika and chopped chives, scallion tops or parsley.

Nutrition Facts : Calories 236 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 310 grams sodium, Sugar 3 grams sugar

PICNIC POTATO SALAD WITH NO MAYONNAISE



Picnic Potato Salad with No Mayonnaise image

This is a great potato salad if you're looking for one without mayonnaise.

Provided by It's A New Day

Categories     Salad     Potato Salad Recipes     No Mayo

Time 55m

Yield 6

Number Of Ingredients 10

2 pounds small new potatoes, quartered
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped onion
¾ cup crumbled blue cheese
2 tablespoons chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
  • Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
  • Fold blue cheese and chives into potato salad until blended.

Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g

LEMONY POTATO AVOCADO SALAD



Lemony Potato Avocado Salad image

Categories     Salad     Potato     Side     Low Cal     Lemon     Avocado     Summer     Healthy     Chive     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 6

3/4 pound small red potatoes (about 6)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
3 tablespoons minced fresh chives
1 firm-ripe California avocado

Steps:

  • In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.

CLASSIC PICNIC POTATO SALAD(NEELY'S)



Classic Picnic Potato Salad(Neely's) image

Make and share this Classic Picnic Potato Salad(Neely's) recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 30m

Yield 6-8

Number Of Ingredients 12

3 lbs red potatoes, scrubbed and cubed
kosher salt
fresh ground black pepper
1/2 cup mayonnaise
1/4 cup creole mustard
1 tablespoon sugar
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons apple cider vinegar
3 tablespoons roughly chopped fresh dill
1 teaspoon celery seed
2 hard-boiled eggs, chopped

Steps:

  • Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander.
  • Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!

Nutrition Facts : Calories 283.1, Fat 9.2, SaturatedFat 1.6, Cholesterol 67.3, Sodium 330.4, Carbohydrate 44.8, Fiber 4.6, Sugar 7.1, Protein 7.2

AVOCADO CILANTRO POTATO SALAD



Avocado Cilantro Potato Salad image

A unique version of a potato salad without any mayo. Good for cookouts and potlucks. I think the friend who gave this to me said it came from Paula Deen.

Provided by Guava Girl

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs potatoes, peled and small diced (1/3-inch cubes)
1/3 cup finely minced red onion
1 teaspoon minced garlic
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
2 firm-ripe avocados, peeled, pitted, and small diced
3 tablespoons fresh lime juice
2 tablespoons minced jalapenos
2 tablespoons finely chopped cilantro leaves
1/2 teaspoon cumin (optional)

Steps:

  • Place the diced potatoes in a medium sauce pan with cold, salted water and bring to a boil.
  • Immediately turn the heat down to a simmer and cook potatoes until tender, 10 - 12 minutes total.
  • Cool the potatoes under cold running water and drain.
  • Combine the potatoes, onions, and garlic in a large bowl and sprinkle with salt and pepper.
  • Add olive oil, tossing to coat.
  • Add the avocados, lime juice, jalapeno, cilantro and toss well to combine.
  • Adjust seasoning if necessary to taste.
  • Cover and refrigerate for at least one hour before serving.

Nutrition Facts : Calories 290.5, Fat 16.7, SaturatedFat 2.4, Sodium 305.3, Carbohydrate 34, Fiber 8.1, Sugar 2.2, Protein 4.6

NEW POTATO SALAD WITH AVOCADO DRESSING



New Potato Salad With Avocado Dressing image

Created for Craze-E Salad Contest; sub category is --Picnic Salad at the Park. This is a happy marriage of two favorite recipes: potato salad and avocado dressing. And of the course, the bacon and hard cooked eggs make it perfect!

Provided by Mama Cee Jay

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 lbs potatoes, new white, cleaned but not peeled
1 avocado, peeled and quartered
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1 shallot, peeled, halved
1 tablespoon fresh tarragon, leaves
1 teaspoon fresh thyme, leaves
1 tablespoon fresh parsley, flat leaf, leaves
1 teaspoon kosher salt
3 dashes fresh ground black pepper
2 eggs, hard cooked, peeled and diced
4 slices bacon, thick sliced, cooked, cooled and chopped
1/2 cup sweet peas, if frozen then thaw, if fresh, cook until tender but not mushy
1/2 cup green onion, chopped
salt and pepper, if desired

Steps:

  • Boil potatoes and cook until fork tender. In meantime prepare dressing by combining avocado, cider, mustard, olive oil, shallot, tarragon, thyme, parsley, salt and pepper in food processor until smooth and creamy.
  • Drain and cool potatoes on paper towel lined baking sheet.
  • In a large bowl, combine cooled potatoes, salad dressing, eggs, bacon, peas and green onions.
  • Taste and adjust seasoning if desired.

Nutrition Facts : Calories 502.7, Fat 31.8, SaturatedFat 6.1, Cholesterol 80.8, Sodium 487.9, Carbohydrate 46.5, Fiber 8.3, Sugar 3.1, Protein 10.3

PICNIC POTATO SALAD



Picnic Potato Salad image

Categories     Salad     Potato     Picnic     Mayonnaise     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
2 hard-boiled eggs, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped Italian parsley
3/4 cup mayonnaise
3/4 cup sour cream
4 teaspoons Dijon mustard

Steps:

  • Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
  • Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

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