Avocado Potato Salad is a new take on potato salad. Ditch the mayo, replace it with avocado, and top with lots of crispy bacon!
This recipe costs about $6.77 to make. It makes eight servings and costs approximately $0.84 per serving.
Avocado Potato Salad
This Avocado Potato Salad is full of fresh veggies and herbs and no mayo! It is a creamy and hearty side dish perfect for any occasion.
Imagine classic Potato Salad taken up a notch, and that is what you get with this dish. The addition of avocados and bacon makes this a crowd favorite!
Outdoor entertaining season is upon us! This means warmer weather, longer days, and potlucks! So today, I’m sharing my new favorite side dish for potlucks, Bacon Avocado Potato Salad.
Whether I’m headed to a potluck or entertaining outdoors at home, I always go for quick, easy, affordable to make, and tasty recipes! This potato salad checks all of those boxes.
It’s no secret that I’m not too fond of mayo. This alone is why I don’t put it in my potato salad. Likewise, I don’t put it in this recipe or my Summer’s Best Potato Salad.
For tips on How to Peel an Avocado, read this post. A few simple steps make all the difference when cutting avocados.
Below are all of the ingredients that you need for this recipe.
Ingredients and Estimated Cost
Per Serving Cost: $0.84
Recipe Cost: $6.77
- 6 large red potatoes – $2.22
- 8 ounces bacon – $2.12
- 2 large Hass avocados – $1.36
- 2 Tablespoons sour cream – $0.18
- 2 Tablespoons lemon juice – $0.08
- 1 teaspoon salt – $0.01
- 1 teaspoon freshly ground black pepper – $0.07
- 1 teaspoon garlic powder – $0.03
- ¼ cup red onion – $0.24
- 1 teaspoon paprika – $0.03
- 1 teaspoon red pepper flakes – $0.04
- 2 large eggs – $0.34
- 2 Tablespoons fresh chives – $0.05
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Avocado Potato Salad
- First, using a large saucepan, boil the potatoes until tender. Drain the potatoes and let them cool.
- Next, slice the bacon into ½-inch pieces and cook in a skillet until crispy. Place the bacon on a paper towel-lined plate to drain. Save 2 Tablespoons of the cooked bacon.
- Using a large bowl, mash the avocados until mostly smooth.
- Then mix the sour cream, lemon juice, salt, pepper, garlic powder, paprika, and red pepper flakes.
- Then, add the red onion, and hard-boiled eggs, and toss to combine.
- Finally, add the potatoes, and bacon to the bowl. Toss until coated and then cover and chill for at least fifteen minutes.
- Finally, garnish with reserved bacon, chopped fresh chives, and a sprinkle of sea salt.
***For complete recipe instructions, see the recipe card below.
SERVE: As with most recipes with dairy products in them, you shouldn’t leave this Bacon Avocado Potato Salad out for longer than 2 hours.
STORE: The potato salad will keep chilled and covered for up to 3 days.
FREEZE: This recipe does not freeze and defrost well so I do not recommend freezing it.
- Mixing bowl
- Mixing spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
This could be happening as a result of the potatoes. Potatoes hold a lot of water, so if you do not drain them after boiling and let them sit for a few minutes before mashing them, the potatoes may release water after being mixed with the other ingredients resulting in watery potato salad.
I prefer to leave the skins on my potatoes for potato salad. Therefore, I like to cut my potatoes in chunks before boiling them. This makes it simple to mash the potatoes after boiling and draining them. But in the end, it all comes down to personal preference.
More Side Dish Recipes
- Air Fryer Eggplant Fries
- Instant Pot Velveeta Mac and Cheese
- Grape Salad
- Tri-Color Pasta Salad
- Panzanella Salad
- Frog Eye Salad
- Cucumber Tomato Feta Salad
- Southwest Pasta Salad
- Food Truck Hawaiian Macaroni Salad
- Creamy Homemade Coleslaw
Bacon Avocado Potato Salad Recipe
- 6 large red potatoes scrubbed and cut into 1-inch dice
- 8 ounces bacon
- 2 large Hass avocados mashed
- 2 Tablespoons sour cream
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- ¼ cup diced red onion
- 2 large eggs hard-boiled and chopped
- 2 Tablespoons chopped fresh chives
- crunchy sea salt optional
- Boil potatoes in a large saucepan until fork-tender, about 15-20 minutes.
- Drain and let cool while you cut the bacon.
- Slice bacon into ½-inch pieces and cook in a 10-inch non-stick skillet over medium-high heat until crispy, about 5-8 minutes.
- Transfer to a paper towel-lined plate to drain.
- Reserve 2 Tablespoons of cooked bacon for garnish.
- In a large bowl, mash the avocados until mostly smooth with just a few lumps.
- Add the sour cream, lemon juice, salt, pepper, garlic powder, paprika, red pepper flakes, and red onion. Mix until combined.
- Add the hard-boiled eggs, potatoes, and bacon to the bowl. Toss until coated.
- Cover and chill for at least 15 minutes before serving.
- Garnish with reserved bacon, chopped fresh chives, and a sprinkling of crunchy sea salt.
- Please keep a close watch on the potatoes when you’re cooking them. You don’t want to overcook them and end up with a mushy potato salad!
- I like to slice the bacon before cooking, so I get those lovely, golden edges on each piece. Heavenly.