Adding avocados to potato salad ups the creaminess and richness—two things every potato salad should have.

Creamy Avocado Potato Salad

Place potatoes, 1/2 tsp salt and enough cold water to cover a large pot. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or just until potatoes are tender. Drain well; cool slightly.

Whisk together mayonnaise, vinegar, mustard, remaining 1/2 tsp salt and pepper in a large bowl. Stir in celery, parsley and green onions. Fold in potatoes, eggs and avocados. Cover and refrigerate for up to 6 hours. If desired, sprinkle with paprika and/or garnish with green onion tops. 