Loaded Guacamole Potato Salad
"Avocado makes everything better, including potato salad!"
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 1⁄2 lbs multicolored small potatoes
- 2 avocados, diced
- kosher salt & freshly ground black pepper
- 1⁄4 cup chopped fresh cilantro
- 1⁄4 cup extra-virgin olive oil
- 3 tablespoons lime juice
- 2 tablespoons chopped red onions
- 1 garlic clove, minced
- 6 slices bacon, cooked and crumbled
- 1⁄4 cup plus 2 tablespoons sliced scallion
directions
- Place the potatoes in a large pot and cover with water by several inches. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain, then let cool completely and cut in half.
- Place half of the avocado and 1/4 teaspoon salt in a large bowl and use a fork to mash until partially smooth. Add the cooked potatoes along with the cilantro, olive oil, lime juice, red onion, garlic, half of the bacon, 1/4 cup scallions, the remaining avocado and salt and pepper to taste.
- Stir to combine, then transfer to a serving dish and garnish with the remaining bacon and 2 tablespoons scallions.
Questions & Replies
-
Should this be served immediately after making or is it better chilled in the fridge?
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Can this be made without meat?
Reviews
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I loved this potato salad! Mainly because it doesn't have any mayo in it and it was still delicious! Perfect for picnics. -
Really enjoyed this recipe. I added grilled corn, cauliflower, asparagus too.
-
Best potato salad I've ever tasted! My husband, who doesn't like anything green, really liked it too! My favorite parts were not having to peel & cut up potatoes, and the avocado & bacon. This will be a summer staple! I might add a little dill next time but it's absolutely delicious as written.
Tweaks
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We ABSOLUTELY LOVED THIS RECIPE- HOWEVER, WE DID ADD A LITTLE DUKES MAYO - ( BECAUSE WHATS SOUTHERN POTATO SALAD ( AVACADO POTATO SALAD OR NOT - IT MUST HAVE DUKE'S MAYO) AND WE ADDED FRESH TOMATOES- FROM OUR GARDEN SLICED in Chunks and a Jalapeno diced- And Most Importantly a Well Diced Vidalia Onion ( trick from my Grandmother to take the sting taste out of ANY ONION AND WILL NOT TASTE LIKE VINEGAR) SLICE YOUR ONION - HAVE A BOWL OF ICE WATER WITH 4 TABLESPOONS OF VINEGAR ADDED TO IT AND SOAK YOUR ONION SLICES ( BEFORE DICING THEM) LET THEM SOAK FOR 25 MINUTES- RINSE AND PAT DRY AND ADD TO ANY RECIPE! -
Used guacamole instead of avocado, t (they were no good) added some chopped eggs and halved grape tomatoes, did not use evoo, salt, or bacon. Colorful and tasty!
RECIPE SUBMITTED BY
Food.com
United States
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