Loaded Guacamole Potato Salad

Chef’s Note

“Avocado makes everything better, including potato salad!”








  • 2 12 lbs multi colored small potatoes
  • 2 avocados, diced
  • 6 slicesbacon, cooked and crumbled
  • 1 garlic clove, minced
  • 2 tablespoons chopped red onions
  • 14 cup sliced scallion, plus 2 tablespoons for garnish
  • 14 cup chopped cilantro
  • 3 tablespoonslime juice
  • 14 cupextra virgin olive oil
  • kosher salt
  • ground black pepper
  • Directions

  • Place potatoes in a large pot filled with water and bring to a boil over medium high heat. Reduce to a simmer and cook until potatoes are tender, about 12-15 minutes. Drain, cool and cut in half.
  • Place half of the avocado and 1/4 teaspoon salt in a large bowl and use a fork to mash until partially smooth. Add the cooked potatoes to the same bowl along with the remaining diced avocado, half of the bacon, minced garlic, red onion, 1/4 cup scallions, chopped cilantro, lime juice, olive oil, and salt and pepper to taste.
  • Stir to combine, transfer to a serving dish and garnish with remaining bacon and 2 tablespoons sliced scallions.
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