Potato Egg Avocado Salad with Greek Yogurt Dressing


This is one of the simplest and most satisfying salads I have ever made.  I have a friend visiting me from Beijing and he is a passionate potato lover.  He can eat potatoes everyday and never get tired of it.  I asked him how he wanted his potatoes cooked today and he said, “Oh it doesn’t matter.  I can just boil it in water and eat it with a little salt.”  So I boiled them for him, but added a few other ingredients than salt.  The result was absolutely sumptuous.

When I was making the Greek yogurt dressing, I wished I had some lemon and coarsely ground Dijon mustard.  However, the salad turned out very tasty without them.  The Greek yogurt was tart enough without the lemon, and the garlic-chili-green onion combination was perfect for this salad. The pickled Thai red onion added a refreshing and piquant finishing touch.  A yummy Sunday brunch!


Potato Egg Avocado salad with Greek Yogurt Dressing


3 medium round potatoes, a scant 2 cups cooked and cut

3 boiled eggs

2 avocados

1/2 English cucumber, cubed

3 to 4 tablespoons pickled Thai red onion or red onion (see bellow for recipe)

Green onion for garnish

Ingredients for pickled onion:

1/2 red onion, or 8 Thai red pearl onion 

1/4 cup apple cider vinegar or rice vinegar

1/2 cup water

1 tablespoon sugar

1 tablespoon salt


Greek Yogurt Dressing Ingredients:

1/2 cup Greek yogurt

1 tablespoon chopped green onion

3 cloves garlic

3 Thai red chilis, seeded and minced (omit or adjust for the level of spiciness that you want)

1/4 teaspoon salt or to taste



Mix all the ingredients for the dressing in a bowl and set aside.

To make pickled onion, bring vinegar, 1 tablespoon sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan. Add onion, bring to boil again and then remove from heat, and let sit 5 minutes; drain. Let pickled onion cool.

Boil the eggs for 5 minutes and rinse with cold water.  Do not over boil the egg. The yolks will get flaky if you overcook them.  Peel and cut into quarters.

Cook the potatoes in a pot of water to al dente.  Peel and cut into bite size.

Cube avocados and cucumbers.

Toss all salad ingredients with the dressing.  Garnish with chopped green onion and serve at room temperature.P1090179

4 thoughts on “Potato Egg Avocado Salad with Greek Yogurt Dressing

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