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Potato and avocado salad with bacon.

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Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

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.

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  • 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 calories; protein 8.8g; carbohydrates 19.8g; fat 38.2g; cholesterol 27.3mg; sodium 547mg. Full Nutrition
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