Bacon and Avocado Potato Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 10 whole - Medium red-skinned potatoes, Scrubbed
  • 2 whole - Avocados, Halved, pitted, peeled and cubed
  • 1 tablespoons - Fresh lime juice
  • 8 slices - Bacon, Cooked crisp & diced
  • 1/2 cups - Green onion, Sliced
  • 3 tablespoons - Fresh cilantro, Chopped
  • - Salt, to taste
  • - Pepper, to taste
  • 1 cups - Mayonnaise (real mayo), For dressing
  • 2 tablespoons - Lime juice, For dressing
  • 1 tablespoons - Fresh cilantro, For dressing
  • Directions:

    1. Quarter or cube potatoes. Place the potatoes in cold water to cover in large pot. Bring to a boil, reduce heat slightly and cook until potatoes are tender. While the potatoes cook, place the cubed avocados in a bowl, sprinkle w/ 1 T lime juice and toss to coat; set aside.
    2. Drain the potatoes and allow to cool to room temperature. Place the potatoes, bacon, green onion and 3 T cilantro in a large serving bowl. Season w/ salt and pepper and toss lightly to combine.
    3. Mix together the dressing ingredients. Taste the dressing and adjust the lime juice and cilantro if necessary Add the dressing to the potatoes and thoroughly mix. Fold in the cubed avocados.

    Brief Description

    An interesting variation of potato salad.

    Main Ingredient:

    Red-skinned potatoes

    Category:  Salads

    Cuisine:  American


    Detroit Free Press

    Posted By:


    Posted On:

    December 31, 2012

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