Avocado Potato Salad Recipe

Avocado Potato Salad Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

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.

[X]

Rate Avocado Potato Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Avocado Potato Salad Recipe

Prep: 40 min. + chilling

Yield: 8 Servings

20 20 40

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.

Nutritional 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.

Originally published as Avocado Potato Salad in Country June/July 2008, p51