Red Potato Salad with Avocado and Egg

This red potato salad is the perfect side dish for barbecue fare and great for taking along on picnics.

4.80 from 5 votes

Print Pin

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: servings

Author: Kris Bordessa

Wash potatoes and chop into bite-sized cubes.
2 lb red skinned potatoes
Put potatoes in a large pot and cover with cold water. Bring to a boil.
When water begins to boil, add eggs to the pot. Boil for 12-14 min, or until potatoes are tender. (Test with a fork.) Remove eggs; crack the eggshells and set eggs in a bowl of cold water.
2 eggs
Drain potatoes in colander and allow to cool.
Mix avocado and mayo in a large bowl using a potato masher or a fork.
1 avocado, 1/2 cup mayonnaise
Add scallions, garlic, salt, and pepper.
1 scallion, 1 tablespoon garlic powder, 1 teaspoon sea salt, 1 tablespoon pepper
Peel and chop eggs, and add them to the dressing.
Add cooled potatoes, tossing all ingredient until potatoes are well-coated.
Serve immediately or refrigerate.

I love using red potatoes because they’re easy. Because red potatoes have much thinner skin than Russet potatoes, you can prepare this potato salad without peeling the potatoes.