Summer means barbecue and salads – simple recipes and more time to spend with your guests. Potato salad is requirement on any summer menu. This recipe is made with creamy avocado and yogurt so it tastes less like straight mayonnaise!


6 medium potatoes, cubed

3-4 carrots, shredded

1/2 red onion, thinly sliced or chopped

½ red pepper, thinly sliced or chopped

1 tbsp. fresh parsley, chopped


1 ripe avocado

2 tbsp. mayonnaise (the one with olive oil)

2 tbsp. Greek yogurt

½ tsp. garlic powder

½ tsp. sea salt


In a large pot, boil 8 cups of water. While water is on, prepare the vegetables and place into a large bowl. Boil the potatoes until fork can go through smoothly – do not overcook. Drain and cool. Add to vegetables in large bowl.

In a small bowl, stir together Dressing ingredients and pour over potatoes and vegetables. Cool and serve! Double the recipe for more than 4 guests.

Try another potato salad recipe with Thousand Island Dressing!

potato salad avocado


Maria Lianos-Carbone is the author of “Oh Baby! A Mom’s Self-Care Survival Guide for the First Year”, and publisher of, a leading lifestyle blog for women.

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