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Bacon Avocado Potato Salad Recipe
Bacon and Avocado Potato Salad Recipe
is a new take on potato salad. Ditch the mayo and replace it with avocado, and then top with lots of crispy bacon!
Course
Side Dish
Cuisine
American
Keyword
avocado, potatoes
Prep Time
25
minutes
minutes
Cook Time
25
minutes
minutes
Chilling Time
15
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
servings
Calories
359
kcal
Author
Jillian - a Food, Folks and Fun original!
Cost
$6.77
Equipment
mixing bowl
saucepan
skillet
mixing spoon
cutting board
chef's knife
colander
measuring cups and spoons
Ingredients
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
GARNISHES:
2
Tablespoons
chopped fresh chives
crunchy sea salt
optional
US Customary
-
Metric
Instructions
COOK POTATOES:
Boil potatoes in a large saucepan until fork-tender, about 15-20 minutes.
Drain and let cool while you cut the bacon.
COOK 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.
ASSEMBLE:
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.
TO FINISH:
Cover and chill for at least 15 minutes before serving.
Garnish with reserved bacon, chopped fresh chives, and a sprinkling of crunchy sea salt.
Notes
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.
Nutrition
Serving:
0.5
cup
|
Calories:
359
kcal
|
Carbohydrates:
42
g
|
Protein:
10
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Cholesterol:
62
mg
|
Sodium:
501
mg
|
Potassium:
1367
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
381
IU
|
Vitamin C:
26
mg
|
Calcium:
39
mg
|
Iron:
2
mg