California Avocado Tri-Color Potato Salad


At a Glance

  • Potato Type: Multiple
  • Prep Method: Boiled
  • Cuisine: American

Recipe By:

This lightened-up and festive tricolor potato salad is mayo-free and full of nutrients. It has a classic potato salad flavor with a fun twist from the addition of creamy chunks of fresh California Avocados, which are in season spring through fall. Featuring a tangy and slightly sweet non-fat Greek yogurt garlic-dill dressing, it provides an excellent source of dietary fiber and a good source of potassium and protein. This delicious and nutritious recipe is Heart-Check certified by the American Heart Association®.


2 lbs. Side Delights® potatoes*, washed and cut into chunks (about 1/2-inch small bite-sized pieces)*

1 cup plain, non-fat Greek yogurt

1/3 cup fresh dill, finely chopped with large stems removed

2 Tbsp. Dijon mustard

2 Tbsp. maple syrup

1 ½ Tbsp. white wine vinegar

2 large cloves garlic, pressed through a garlic press

¼ tsp. sea salt

¼ tsp. black pepper

½ cup finely chopped red onion

1 cup finely chopped celery

1/3 cup chopped green onions

2 ripe, Fresh California Avocados, peeled, seeded and diced


*You can use any combination of potatoes you wish.  For the tricolor effect, we used ½ lb. Purple potatoes (4 small), ½ lb. Red potato (3/4 large) and 1 lb. Yellow potatoes (3 medium).  You can peel the potatoes in advance if desired, but this is not required.


  1. In a large pot, bring water to a boil and add chopped potatoes.  Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 8-10 minutes.  Drain potatoes and rinse with cold water.  Place potatoes in a large bowl.
  2. In a medium bowl, whisk together the yogurt, dill, mustard, maple syrup, vinegar, garlic and half the salt and pepper. Pour half the mixture over the potatoes and gently stir with a rubber spatula until the potatoes are well coated. Reserve remaining dressing.
  3. Add the onions, celery, green onion and avocado. Gently stir again. Season with reserved dressing and salt and black pepper to taste.
  4. Serve immediately (best when fresh) or chill in the refrigerator for a few hours.


Serve as a side dish at your next summer gathering.  Best served immediately following preparation slightly warm or at room temperature.


**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories: 200 Fat: 6g Sodium: 180mg Vitamin C: 25% Carbohydrates: 32g Fiber: 6g Protein: 6g Potassium: 630mg

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