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Avocado Potato Salad

Avocado Potato Salad
Beryl Wallace VICTORIA, AUSTRALIA Avocado lovers will relish this hearty potato salad. A creamy, herb dressing lightly coats generous portions of potato, avocado, onion and bacon.
8 ServingsPrep: 40 min. + chilling

Ingredients

  • 2 pounds small red potatoes, quartered
  • 6 bacon strips, cooked and crumbled
  • 6 green onions, thinly sliced
  • 2 medium ripe California Avocados, peeled and pitted, divided
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise
  • 1 teaspoon stone-ground mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced chives

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender. Drain and cool.
  • In a large bowl, combine the potatoes, bacon and onions. For
  • dressing, in a food processor, combine one avocado, sour cream,
  • milk, mayonnaise, mustard, salt and pepper. Cover and process until
  • blended. Stir in chives.
  • Pour over potato mixture and toss to coat. Cube remaining avocado;
  • gently stir into potato salad. Serve immediately. Yield: 8 servings.
© Taste of Home 2013

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Avocado Potato Salad (continued)

Nutrition Facts: 3/4 cup equals 242 calories, 14 g fat (4 g saturated fat), 17 mg cholesterol, 378 mg sodium, 24 g carbohydrate, 5 g fiber, 6 g protein.
© Taste of Home 2013