This is not your mama’s potato salad. This is avocado potato salad. I’m bringing roasted potatoes, hard boiled eggs, turkey bacon, red onion and guacamole to this picnic. No mayo necessary!
I’ve never made potato salad before. That’s because I’ve never liked it before. Anytime I sneak a peek at the grocery store, I see soggy potatoes drowning in mayonnaise. Appetite not interested.
That’s why when I decided to make my own potato salad, I opted for crispy skin-on roasted potatoes and a heaping scoop of ¡Yo Quiero! guacamole. Paired with turkey bacon, hard boiled eggs and fresh chopped red onion, this potato salad packs a flavorful punch.
I must admit, I didn’t use just any guacamole… although I’m sure it would be delicious with any. No, I particularly selected ¡Yo Quiero! bacon guacamole. I mean, if you saw that in the store… wouldn’t you? Bacon AND guacamole? Yes, please.
This avocado potato salad recipe is the perfect side to a simple protein or to prepare for entertaining at a summer BBQ. Although traditionally potato salad is enjoyed cold, I dug in both warm and cold and can attest to its deliciousness in either temperature.
Looking for some other BBQ recipes? Snag this list of five here.
- 2 c fingerling potatoes, halved lengthwise
- 1 tsp olive oil
- sprinkle of salt and pepper
- 1/2 red onion, chopped
- 3 hardboiled eggs, chopped
- 4 oz guacamole
- 2 tbsp fresh cilantro
- Roast potatoes in olive oil and a sprinkle of salt and pepper at 400° for 25 minutes. Let cool.
- Toss with all other ingredients. Enjoy!
Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 140mgSodium: 245mgCarbohydrates: 21gFiber: 3gSugar: 2gProtein: 7g
Nutrition facts are an estimate and not guaranteed to be accurate.