Avocado Potato Salad

We had a great Labor Day! I am just getting around to posting about it. We celebrated at Mom and Dad's, loading up the smoker with ribs, chicken and a brisket. We also made a few salads and a Butterfinger Ice Cream Pie. Mom's request was Avocado Potato Salad, so we made it together. This is a salad I created after having it for the first time at Deli-tini. My friend and co-worker took me there years ago. They have closed since then but I remember the place fondly. Everyone was so nice there. They had delicious, very creative sandwiches and wraps with even better names. Avocado Potato Salad was one of their creative sides that left you wanting more. They would put this little cup of delicious potato salad next to your fun special sandwich. It taste like someone mixed potatoes into the guacamole. So good I had to try making it at home in a larger batch.

This salad is a creamy, smoky, crunchy, and spicy version of potato salad. It taste like guacamole dressed potatoes. It gets all it's smoky flavor from the bacon of course. The crunch is courtesy of the celery and green onions. All the creamy texture comes from the avocado dressing. It can be made ahead of time too. The lime juice, mayo and sour cream stops the avocado from turning brown.  The jalapeno gives it all the spice you need. But adjust the jalapeno to your taste, depending on the brand you buy it can be on the spicy side. This salad is so good! I am already sad that it is gone.

Avocado Potato Salad

Yield: 8 servings

Ingredients

2 pounds small red potatoes, quartered

6 bacon strips, cooked and crumbled

6 green onions, thinly sliced

2 celery ribs, diced fine

4 medium ripe avocados, pitted, peeled and diced, divided

1/2 cup light sour cream

4 Tbsp light mayonnaise

2 tsp Dijon mustard

3 Tbsp lime juice

1 tsp salt

1/2 teaspoon pepper

2 Tbsp pickled jalapeno peppers, chopped

1/2 cup cilantro, chopped

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool.

In a large bowl, combine the potatoes, bacon, celery, jalapeno and onions. For dressing combine two avocados, sour cream, mayonnaise, mustard, lime juice, salt and pepper. Stir and mash until well blended. Stir in cilantro.

Pour over potato mixture and toss to coat. Cube remaining avocado; gently stir into potato salad.

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