24 November, 2015
Ultimate Avocado Potato Salad
Hey everyone. How are we all doing on this chilly (in the northwest) Tuesday? So, I stumbled over this recipe courtesy of Pinterest. It looked really tasty to me despite my lack of love for potato salad. Those who know me know that I tend to prefer savory foods over sweet, with the possible exceptions of pastries, crepes, and cheesecake. At any rate, I thought this looked interesting, so I pinned it. This is nothing new. But something strange happened this time. It got re-pinned. And re-pinned. And re-pinned some more. At last count, it was at about 33 re-pins from my pin. This was new to me. I’d never seen this kind of response before. So I decided I’d visit the recipe.
As I dug into it, I found myself intrigued. There was no sweetness added, so it might work for my taste. I also tracked it back to Raquel Lynn at the blog horsesandheels.com so please reach out and give Raquel some love for this. She deserves it!
Anyway, the results are nothing less than absolutely delicious! This will be great in the summer months, but I decided to pair it will a late fall entrée of Grilled Flank Steak and Chimichurri. By all means, get into the kitchen and make this for yourself (if you’re touchy about spice, you might choose to delete the crushed red pepper flakes).
- 4 medium sized potatoes (any variety but I prefer Yukon Golds)
- 6 ounces of bacon (half a package)
- ½ cup yellow onion, diced
- 2 hard-boiled eggs, chopped
- 2 tablespoons plain yogurt
- 2 avocados, mashed
- 1 tablespoon lemon juice (can substitute for lime)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon garlic powder
- 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.
40 minutes of cook and prep time, plus at least 20 more minutes for chilling. You need one hour or more to make this salad