Healthified Creamy Avocado Potato Salad

Healthified Creamy Avocado Potato Salad

Healthified Creamy Avocado Potato Salad
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total prep
50% less sat fat • 29% fewer calories than the original recipe. Want to boost calcium and protein in this yummy version of spud salad? Use the plain fat-free yogurt instead of the fat-free sour cream.


  • 2 1/2 pounds round white and/or red potatoes
  • 1 cup low-fat mayonnaise or light salad dressing
  • Fat-free milk (optional)
  • 1 avocado
  • 1 carton (8 oz) fat-free sour cream or 1 cup plain fat-free yogurt
  • 2 tablespoons fat-free milk
  • 1 teaspoon seasoned pepper
  • 1/4 teaspoon salt
  • 3 hard-cooked eggs, peeled and chopped
  • 3/4 cup sliced green onions
  • 1/2 cup cubed reduced-fat cheddar cheese (2 ounces)
  • 2 slices reduced-sodium bacon or turkey bacon, crisp-cooked and crumbled


  • In a covered large saucepan, cook potatoes in a large amount of boiling water for 20 to 25 minutes or just until tender. Drain and cool. Cut potatoes into bite-size cubes.
  • In a very large bowl, stir together mayonnaise, sour cream, the 2 tablespoons milk, the seasoned pepper, and salt. Gently stir in potato cubes, hard-cooked eggs, green onions, and cheese. Cover and chill for 2 to 24 hours. Cover and chill bacon separately.
  • Stir salad. If salad seems dry, add 1 to 2 tablespoons additional milk. Tote salad and bacon in an insulated cooler with ice packs. To serve, seed, peel, and chop avocado; stir avocado and bacon into salad.

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