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Bacon-avocado Potato Salad

Recipe Link: source: the Detroit Free Press Test Kitchen

List of Ingredients





10 medium redskin potatoes, scrubbed
2 avocados, halved, pitted, peeled, cubed
1 tbsp. fresh lime juice
8 slices bacon, cooked crisp, diced
1/2 cup sliced green onion
3 tbsp. chopped fresh cilantro
Salt and pepper to taste
DRESSING:
1 cup mayonnaise or salad dressing
2 tbsp. lime juice
1 tbsp. chopped fresh cilantro



Recipe



Quarter or cube the potatoes. Place the potatoes in cold water to cover in large pot. Bring to a boil, reduce heat slightly and cook until potatoes are tender. While the potatoes cook, place the cubed avocados in a bowl, sprinkle with the lime juice and toss to coat; set aside.

Drain the potatoes and allow to cool to room temperature. Place the potatoes, bacon, green onion and cilantro in a large serving bowl. Season with salt and pepper and toss lightly to combine.

Mix together the dressing ingredients. Taste the dressing and adjust the lime juice and cilantro if necessary. Add the dressing to the potatoes and thoroughly mix. Fold in the cubed avocados.

Makes 8 generous servings.