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NEW POTATO, AVOCADO AND EGG SALAD Recipe

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This recipe for NEW POTATO, AVOCADO AND EGG SALAD is from SWEET TOOTH EDITION, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb tiny new red potatoes, quartet
3/4 cup mayonnaise
2 Tbsp cider vinegar
2 Tbsp fresh dill weed, chopped
1 Tbsp yellow mustard
1 red or orange sweet pepper, chopped
1 stalk celery, chopped
1/2 small red onion, chopped
1/2 cup chopped dill pickle
1 firm ripe avocado, peeled, seeded, and sliced
4 hard-cooked eggs, peeled and sliced
2 heads bibb lettuce
Directions:
Directions:
Place potatoes in a large saucepan, cover with water and bring to boiling.
Reduce heat and cook, covered 8-10 minutes or just until tender.
Drain, rinse with cold water and set aside.
In a large bowl stir together mayonnaise, vinegar, dill and mustard.
Add sweet pepper, celery, onion, and pickles. Mix gently.
Add potatoes, avocado and eggs. Stir until just coated.
Season to taste with salt and pepper.
Serve over 1/2 head of bibb lettuce
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is prettier if the eggs are not mixed in but served sliced and placed closly along side.
How great with a crisp baguette and a glass off ice cold white wine.
And for dessert..........a yummy chocolate mousse.

 

 

 

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