Potato and avocado salad with bacon.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.

  • While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.

  • Sprinkle avocados with lemon juice and toss to coat.

  • Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.

  • Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.

Cook's Note:

You can use lime juice instead of lemon juice.

Nutrition Facts

444.1 calories; protein 8.8g 18% DV; carbohydrates 19.8g 6% DV; fat 38.2g 59% DV; cholesterol 27.3mg 9% DV; sodium 547mg 22% DV. Full Nutrition