“Avocado makes everything better, including potato salad!”
2 1⁄2 lbs multi colored small potatoes
2 avocados, diced
6 slicesbacon, cooked and crumbled
1 garlic clove, minced
2 tablespoons chopped red onions
1⁄4 cup sliced scallion, plus 2 tablespoons for garnish
1⁄4 cup chopped cilantro
3 tablespoonslime juice
1⁄4 cupextra virgin olive oil
ground black pepper
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.