Bacon Avocado Potato Salad
User Reviews
5
Bacon Avocado Potato Salad
Description
This potato salad uses bite-sized baby potatoes boiled until just tender, then cooled to maintain their shape without becoming mushy. Celery and onions add freshness and crunch, while hardboiled eggs provide richness. Chopped avocado contributes creaminess and brightness, and cooked bacon adds smoky, savory notes.
The dressing blends mayonnaise and Greek yogurt for creaminess with apple cider vinegar and Dijon mustard to add acidity and flavor. Garlic powder and optional smoked paprika round out the seasoning. Tossing gently combines all for a harmonious texture and taste.
Chilling the salad for at least an hour allows flavors to meld and cool it for serving. This salad works well for picnics, barbecues, or as a hearty side dish.
To prevent avocado browning, add it just before serving if preparing the salad in advance, ensuring a fresh appearance and taste.
Ingredients
- 3 pounds baby potatoes quartered, gold and/or white varieties
- 3 celery chopped, stalks
- 3 green onions diced
- ½ red onion diced, small
- 6 egg roughly chopped, hardboiled
- 2 avocado chopped
- 4 Bacon cooked and chopped, sliced
Dressing
- 1 cup mayonnaise I use light mayo
- ½ cup yogurt I use 0 percent fat, plain, Greek
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
- ¼ teaspoon smoked paprika optional but highly recommended
Instructions
- Place potatoes in a large pot and cover with water. Cover pot and boil potatoes for 5-8 minutes until fork-tender (but not overcooked). Strain liquid and run potatoes under cold water in a colander. Set aside to dry slightly. Once liquid has drained, place potatoes in a large bowl.
- Add celery, green onions, red onions, eggs, avocados (see note), and bacon to the bowl.
- Whisk together mayo, Greek yogurt, vinegar, mustard, garlic powder, salt and pepper, and paprika. Pour over potatoes etc and stir gently to combine everything.
- Cover and chill for at least 1 hour or up to 8 hours before serving.
Notes
- Boil potatoes until fork-tender but not overcooked to maintain texture.
- Reserve adding avocado until just before serving if chilling the salad longer than one hour to prevent browning.
- Mix dressing thoroughly before combining with salad ingredients for even flavor distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 271mg | 11% |
| Potassium | 870mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 32mg | 36% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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