california potato salad

delicious california potato salad

One of the best things about recovering Mom’s cookbook is that I’m able to discover new food journeys with ease. With literally hundreds of recipes to choose from, I didn’t experience them all growing up; in fact I only remember a few special handfuls.

When I stumbled across this unique potato salad recipe that packs a lotta punch compliments of avocado instead of hard boiled eggs, I knew I had to give it a whirl.
I can see why mom clipped this recipe ~ it has a super great taste!

This potato salad made its debute in my cucina on the 4th of July in 2011 and it has since visited many times!

i. ingredients

3 cups | potatoes, cooked then cubed
1 cup | sour creamspices join forces in this california potato salad recipe
½ teaspoon* | salt
½ teaspoon | seasoned pepper
½ teaspoon | caraway seed
to taste | lemon juice
bunch | parsley sprigs
3 | california avocados
¼ cup | chopped onions
8 slices | hickory-smoked bacon, crisped and crumbled
1 | large tomato

ii. what to do

1. Scrub then boil the potatoes in a medium-sized pot. Boil until tender, but not “mushy.” Set aside to cool.

2. Blend the sour cream with the salt, pepper, caraway seed and 1 tablespoon of the lemon juice.

3. Chop the parsley to yield ¼ cup; set aside.

4. Cut 2 of the avocados lengthwise into halves, removing the seed and skinning.

the avocado-potato salad mixture before adding the sour cream5. Cube the avocado and gently combine it in a medium-sized salad bowl with the chopped parsley, potatoes, chopped onion, sour cream mixture and 1/2 of the bacon.

6. Arrange additional parsley sprigs on the top around the outer edge of the salad. Cover and chill.

7. To serve, prepare the remaining avocado by slicing lengthwise into halves. Remove the seed and skin and cut into slices. Slice the tomato crosswise then cut the slices in half.

8. Alternate the avocado and tomatoes on top of the potato salad and sprinkle with lemon juice.

9. Sprinkle remaining bacon on top of the potato salad and serve.

Foodie Tips ~

  While the original recipe calls for 1½ teaspoons of salt, I found this a bit too salty and suggest using just ½ teaspoon of salt. You can always add more salt later, should your taste buds beg for it.

  If you prefer, you can omit the ring of parsley used for presentation … and you can dice and scatter the tomatoes and avocado that sit atop the salad.

Buon appetito!

A scan of the original california potato salad recipe from Mom's cookbook

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