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Avocado Potato Salad

Nathan Congleton / TODAY


  • 4 medium red potatoes, quartered
  • 1 pinch sea salt
  • 1 large ripe Haas avocado, halved, pitted and peeled
  • 1 tablespoon extra virgin olive oil
  • 1 hard-boiled egg, diced
  • 1/3 cup diced red bell pepper
  • 1/3 cup finely diced red onion
  • 1/3 cup finely chopped fresh cilantro
  • 1 tablespoon Dijon mustard
  • 1/2 lime, juiced
  • 1/2 teaspoon ground cumin
  • Sea salt and freshly ground black pepper
  • Crushed red pepper flakes, for garnish
  • Chef notes

    Substituting avocado for mayonnaise in potato salad is a good way to lighten up the dish and get a heart healthy fat that's also vegan.



    Place the potato wedges and salt in a large pot, then add just enough room-temperature water to barely cover them. Bring to a slow boil over medium-high heat and allow the potatoes to cook for about 15 minutes, or until you can easily pierce them with a fork. Drain, then transfer the potatoes to a large bowl to cool.


    In a separate bowl, mash the avocado flesh with a fork or potato masher, then add the olive oil, egg, bell pepper, onion, cilantro, mustard, lime juice and cumin and mix together with a fork.


    Gently mash or break up some of the potatoes with a fork. You should still be able to see some pieces of potato.


    Add the avocado mixture to the potatoes and mix everything together using a spatula, continuing to mash up some of the potatoes to your desired consistency.


    Season to taste with salt and black pepper and garnish with red pepper flakes. Enjoy immediately or cover and place it in the fridge to allow the flavors to meld for at least 1 hour or overnight.

    Reprinted from Fit Men Cook: 100+ Meal Prep Recipes for Men and Women ― Always #HealthyAF, Never Boring. Copyright © 2018 by Fit Men Cook, LLC. Photographs copyright © 2018 by Kevin Marple. Published by TOUCHSTONE, an imprint of Simon & Schuster, Inc.