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8 servings, 1 cup (250 mL) each
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This delicious potato salad can be prepared ahead of time. Combine all ingredients except avocados as directed. Refrigerate up to 6 hours. Chop avocado, then stir into salad just before serving.
Insert knife into tip end of whole avocado until knife reaches pit. Rotate knife around pit until avocado is cut lengthwise in half. Gently pull avocado apart by twisting the 2 halves in opposite directions. Score avocado skin of each half into thirds, cutting just to, but not into, flesh of avocado. Using paring knife, pull back centre strip of avocado peel. Then, pull back 2 side strips of peel.
Toss the chopped avocados with a small amount of lemon juice, orange juice or lime juice to help preserve it's green colour.
As a bonus, this salad is very high in fibre and an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.