Creamy Avocado Potato Salad

Creamy Avocado Potato Salad Recipe

Summertime picnics: maybe we’re not having them like we use to, but this is still a recipe that you must keep on file for future get-togethers. Chalked full of nutrients, this recipe is sure to be a crowd pleaser. 

Creamy Avocado Potato Salad


  • 5 Yukon Gold Potatoes (diced)
  • 2 ribs of celery (thinly sliced)
  • 1 cup asparagus tips (inch long)
  • 1 cup broccoli florets
  • 2 medium avocados (pitted and peeled)
  • 1 Tbsp whole grain mustard
  • ½ tsp salt
  • Pinch black pepper
  • 2 Tbsp olive oil
  • 1 bunch fresh dill (stemmed removed; roughly chopped)
  • Chives (sliced for garnish)


  1. Preheat oven to 400F;
  2. Toss potatoes and broccoli in olive oil, salt, and pepper. Pour onto baking pan and bake 20 minutes;
  3. Add asparagus to pan and cook for additional 5 minutes;
  4. While baking–blend avocado in food processor until smooth;
  5. Add mustard and salt;
  6. Remove vegetables from oven, add into bowl, add celery, dill, and avocado mixture.
  7. Stir to combine.
  8. Garnish with chives;
  9. Serve warm or chilled.

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