Ultimate Avocado Potato Salad
Try this Ultimate Avocado Potato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 tablespoons plain yogurt
- 1/2 cup yellow onion diced
- 2 teaspoons crushed red pepper flakes
- 2 hard-boiled eggs chopped
- 4 medium sized potatoes (any variety)
- 6 ounces of bacon (half a package) and i used turkey bacon
- 2 avocados, mashed
- 1 tablespoon lemon juice (can substitute for lime)
- Carbohydrate 3.36050777890757 g
- Cholesterol 70.8197916667323 mg
- Fat 2.24178618058379 g
- Fiber 0.946277800857574 g
- Protein 2.75247437518144 g
- Saturated Fat 0.655253055571234 g
- Serving Size 1 1 serving (64g)
- Sodium 23.8620138901058 mg
- Sugar 2.41422997805 g
- Trans Fat 0.38498388889292 g
- Calories 42 calories
Wash and cube the potatoes, boil them in water for about 20 minutes or until they are tender (do not over cook them). Once the potatoes are cooked, drain and let them cool off for 10 minutes 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 minutes before serving for maximum flavor.
