Best Avocado Oil Mayo

Finding the Best Avocado Oil Mayo—Our Taste Tests . . . And a Recipe!

Let’s talk mayonnaise made with avocado oil.

Yes, traditional mayo is typically made with soybean oil . . . but lately, folks have been looking for more keto-friendly oils like avocado oil. As a result, both big and small brands have rolled out avocado oil mayo in recent years. 

A few quick notes on this mayo before we get to the winners of our taste test:

• Avocado oil mayo isn’t necessarily lower in fat than traditional mayo. Yes, the oil from avocado is considered a “healthy oil” (compared to those oils that are more processed like soybean or canola). But fat is fat—the avocado oil mayos in this article range from 4.5 mg. to 12 mg. of fat per serving (tablespoon). Compare that to traditional mayo from a brand like Best Foods at 10 mg. of fat per serving.

• There are few organic avocado oil mayos on the market as of this writing. That’s due more to the supply of organic avocados versus demand—there just aren’t enough organic avocados grown to supply the oil needed.

• Tastes much the same! From our tests, we couldn’t tell the difference between avocado mayo and traditional mayo. That’s probably because the oils in traditional mayo (soybean or canola) are flavor neutral.

• Watch out for freezing weather. If you order avocado oil mayo, be aware that freezing temperatures may cause the product to separate. 

Before get to the winners, here is a favorite recipe for potato salad with avocado oil.

Recipe: Easy Potato Salad

Basics

Servings: 6-8

Prep Tim: 10 minutes

Cook Time: 20-25 minutes

Calories: 190

This simple potato salad is the perfect side dish for entertaining or to make ahead for the week. It has a refreshing crunch and zing thanks to two types of onion, celery, herbs, and spicy mustard.

Ingredients

• 2.5 pounds yellow potatoes
• ¾ cup minced celery (about 2 large stalks)
• ½ cup chopped scallions
• ⅓ cup minced red onion
• ¼ cup chopped fresh parsley
• ¼ cup Primal Kitchen Mayo
• 2 tablespoons chopped fresh dill
• Juice from ½ lemon (about 1.5-2 tablespoons)
• 1 tablespoon Primal Kitchen Spicy Mustard
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon salt

Directions

1. Wash and scrub the potatoes. Place them in a pot and fill the pot with water until the water is about an inch or so above the potatoes. Place the pot on the stovetop and heat over medium heat, uncovered. Bring the water to a boil and reduce it to a simmer.
2. After 5 minutes, pierce one of the larger potatoes to check for doneness. Continue simmering until they are nearly tender, then remove the pot from the heat and cool. Once they are fork-tender, remove the potatoes and rinse them under cool water to help peel off the skins.
3. Remove any remaining skins and chop the potatoes into about ¾” chunks. Place the chopped potatoes in a large bowl.
4. In a smaller bowl, combine the scallions, red onion, mayo, mustard, lemon juice, black pepper, paprika, and salt.
5. Pour this mixture over the potatoes and top with the parsley and dill. Fold the mayo mixture into the potatoes until just combined. Season with additional salt and pepper to taste as needed. Top with additional herbs or scallions, if desired. Refrigerate until ready to serve.

Credit for photo and recipe: Primal Kitchen

About the Authors

Denise & Alan Fields are consumer advocates and best-selling authors. The Fields have authored 12 books with three million copies in print, including the best-selling guide to baby gear, Baby Bargains.

The Fields have been featured and quoted in the New York Times, Wall Street Journal and Los Angeles Times.

As consumer products experts, the Fields have been guests on the NBC Today Show, Good Morning America and ABC’s 20/20.

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