Kitchen notes · a little help before you start

Bacon Avocado Potato Salad

Name: Bacon Avocado Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Yield: 10
Ingredients: 3 pounds baby gold and/or baby white potatoes (quartered) (Source: 3 pounds baby gold and/or baby white potatoes (quartered)); 3 each celery stalks (chopped) (Source: 3 celery stalks (chopped)); 3 each green onions (diced) (Source: 3 green onions (diced)); ½ each small red onion (diced) (Source: ½ small red onion (diced)); 6 each hardboiled eggs (roughly chopped) (Source: 6 hardboiled eggs (roughly chopped)); 2 each avocados (chopped) (Source: 2 avocados (chopped)); 4 slices bacon (cooked and chopped) (Source: 4 slices of bacon (cooked and chopped)); 1 cup mayo (I use light mayo) (Source: 1 cup mayo (I use light mayo)); ½ cup plain Greek yogurt (I use 0 percent fat) (Source: ½ cup plain Greek yogurt (I use 0 percent fat)); 2 tablespoons apple cider vinegar (Source: 2 tablespoons apple cider vinegar); 1 tablespoon dijon mustard (Source: 1 tablespoon dijon mustard); ½ teaspoon garlic powder (Source: ½ teaspoon garlic powder); As Needed salt (Source seasoning: salt and pepper to taste); As Needed Black pepper (Source seasoning: salt and pepper to taste); ¼ teaspoon smoked paprika (optional but highly recommended) (Source: ¼ teaspoon smoked paprika (optional but highly recommended))

Bacon Avocado Potato Salad is made with baby gold and/or baby white potatoes, avocados, and bacon.

Prep: 15 min
Cook: 20 min
Total: 95 min
Original yield: Serves 10
Ingredients: 15 listed

Make it part of your week

Estimating…

SaladsAmericanSides PorkPrep: 15 minutes or lessTotal: over 60 minutes

Recipe categories & planning details

Meal type: Sides
Primary protein: Pork
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes
Dish type: Salads

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

Get to know the ingredients

baby gold and/or baby white potatoes (quartered)

In the method: Place potatoes in a large pot and cover with water.

celery stalks (chopped)

In the method: Add celery, green onions, red onions, eggs, avocados (see note), and bacon to the bowl.

green onions (diced)

In the method: Add celery, green onions, red onions, eggs, avocados (see note), and bacon to the bowl.

The last little job

Finish as directed

Cover and chill for at least 1 hour or up to 8 hours before serving.

A few questions you might have

What should I prepare first?

Set out the pot. Start with this step: Place potatoes in a large pot and cover with water.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What check should I look for as it cooks?

Cover pot and boil potatoes for 5-8 minutes until fork-tender (but not overcooked).

How do I plan the ingredient amounts?

This version serves 10. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

If you are making this potato salad ahead of time and plan on not serving after 1 hour of chilling time, I recommend reserving the avocados until the end, just before serving, to keep them from browning.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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