Ultimate Avocado Potato Salad
Ingredients
- 4 medium sized potatoes any variety
- 6 ounces of bacon half a package and I used turkey bacon
- ½ cup yellow onion diced
- 2 hard-boiled eggs chopped
- 2 tablespoons plain yogurt
- 2 avocados mashed
- 1 tablespoon lemon juice can substitute for lime
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon garlic powder
Instructions
- Wash and cube the potatoes, boil them in water for about 20 or until they are tender (do not over cook them).
- Once the potatoes are cooked, drain and let them cool off for 10 or so (I usually stick them in the fridge).
- While the potatoes are boiling you can cook the bacon.
- Once it’s cooked, blot off any grease with a paper towel and chop it into pieces.
- Add potatoes, bacon, onion and eggs to a mixing bowl.
- Stir in yogurt, mashed avocados and lemon juice.
- Mix in pepper, salt, red pepper, and garlic powder.
- Give it a few good stirs and chill for at least 20 before serving for maximum flavor.
Notes / Tips / Wine Advice:
40 of cook and prep time, plus at least 20 more for chilling.
You need one hour or more to make this salad for guests.
You need one hour or more to make this salad for guests.
