Potato Salad With Avocado And Bacon Recipes

BACON AVOCADO SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
• Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.

POTATO SALAD WITH BACON

Steps:

• Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

POTATO AND BACON SALAD

Steps:

• Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
• Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
• Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
• Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
• Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

POTATO SALAD WITH AVOCADO AND BACON

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.
• While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Sprinkle avocados with lemon juice and toss to coat.
• Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.
• Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.

AVOCADO POTATO SALAD

Steps:

• Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
• Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
• Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
• Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
• Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

NEW POTATO SALAD WITH AVOCADO DRESSING

Steps:

• Boil potatoes and cook until fork tender. In meantime prepare dressing by combining avocado, cider, mustard, olive oil, shallot, tarragon, thyme, parsley, salt and pepper in food processor until smooth and creamy.
• Drain and cool potatoes on paper towel lined baking sheet.
• In a large bowl, combine cooled potatoes, salad dressing, eggs, bacon, peas and green onions.
• Taste and adjust seasoning if desired.

BACON AVOCADO SALAD

Steps:

• Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

CREAMY AVOCADO POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
• Combine yogurt, mayonnaise, cilantro, onion, lime juice, and garlic in a large bowl. Fold in avocados. Toss in potatoes until coated. Season with salt and pepper.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

POTATO & AVOCADO SALAD

Steps:

• Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
• Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

WARM POTATO AND AVOCADO SALAD

Steps:

• Cook potatoes until tender and quarter them.
• Grill bacon then chop into small pieces.
• Add everything to a pan and cook lightly for three minutes.
• Toss and serve on salad leaves.

CHICKEN, POTATO AND AVOCADO SALAD

Steps:

• Boil potatoes until just tender, 15-20 minutes.
• Drain and cool.
• Slice chicken and bacon into strips.
• Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
• Drain chicken and bacon on kitchen paper.
• Sprinkle avocado with lemon juice to prevent browning.
• Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
• Serve on a bed of the mixed lettuce leaves.

BACON, AVOCADO & TOMATO SALAD

Steps:

• Fry bacon until crisp, drain & crumble.
• Mix oil, vinegar, salt, pepper & hot sauce & pour over avocados. Toss gently.
• Gently fold bacon, tomatoes and onion into avocados.
• Cover and refrigerate up to 2 hours.
• Serve on lettuce leaves.

AVOCADO POTATO SALAD

Steps:

• Boil potato cubes until just tender.
• While potatoes boil, cube avocados and toss with 1 tablespoon lime juice.
• Set aside.
• Drain potatoes and place in bowl of cold water.
• When potatoes have cooled, drain well and place in large salad bowl.
• To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl.
• Taste and adjust seasonings.
• Pour dressing over potatoes and toss.
• Gently fold in avocado, onion, and cilantro.
• Serve at room temperature or cover tightly and chill for up to three hours.