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Avocado Potato Salad
Author: Jackie
Ingredients
  • 8 medium peeled boiled potatoes
  • 3 peeled hard boiled eggs
  • 4 large ripe Avocados from Mexico
  • ½ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ onion powder
  • ½ pound bacon , cooked and chopped
  • ½ can black pitted olives (optional)
  • ¼ cup diced chives or green onions
Instructions
  1. Chop potatoes into small cubes, place in large bowl.
  2. Slice eggs,olives, and bacon and add to potatoes.
  3. Peel avocados and slice into small slivers.
  4. In a separate bowl from the potatoes smash avocados.
  5. Add mayonnaise, mustard, salt, pepper, paprika and onion and garlic powder.
  6. Stir to combine.
  7. Add avocado mixture to the potatoes and eggs and stir until everything is combined.
  8. Refrigerate for at least 30 minutes before serving.
  9. Sprinkle with chives or green onions and a few slices of avocados and serve.