Avocado and Bacon Potato Salad

27th July, 2017 - Posted by ksenior - No Comments





2 lbs. Yukon gold or red potatoes

½ large red onion, diced

4 hardboiled eggs, chopped

4 slices of bacon, crumbled

1 ripe avocado

½ cup extra virgin olive oil

2 tbsp. champagne vinegar

1 tbsp. Dijon mustard




Boil the potatoes until fork tender. While the potatoes are boiling, cook the bacon and dice the onion, set aside.

Once the potatoes are cooked and drained, set aside. While the potatoes are cooling, hard boil the eggs.

Remove the skin from the potatoes and crumble the bacon, and then remove the shells from the eggs. Cut the potatoes into bite sized pieces and chop the eggs.

Using a blender combine avocado, olive oil, champagne vinegar, and Dijon mustard, and process until smooth. Season to taste with salt and pepper.  If you don’t have a blender, mash the avocado and whisk the olive oil, vinegar, and Dijon into the avocado, season with salt and pepper.

Add the eggs and onion to the potatoes, add the avocado mixture and gently fold ingredients together until all the potatoes are coated. Add salt and pepper if necessary.

Spoon the potato salad into a large Emile Henry Salad Bowl. Sprinkle the bacon over the potatoes. Serve immediately.

*If you are serving later, cover the potato salad with plastic wrap directly on the surface to prevent the avocado from browning or add a little bit of lemon juice to the avocado mixture.


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