AVOCADO POTATO SALAD

AVOCADO POTATO SALAD


2 lbs, small red potatoes, quartered
6 bacon strips, cooked and crumbled
6 green onions, thinly sliced
2 medium ripe avocados, peeled and pitted, divided
½ cup sour cream
2 Tbsp. milk
2 Tbsp. mayonnaise
1 Tbsp. stone ground mustard
¾ tsp. salt
¼ tsp. pepper
1 Tbsp. minced chives


Place potatoes in a large saucepan and cover with water. Bring o a boil. Reduce heat’ cover and simmer for 15-20 minutes or until tender. Drain and cool.

In a large bowl, combine the potatoes, bacon, and onions. For dressing, in a food processor, combine one avocado, sour cream, milk, mustard, salt and pepper. Cover and process until blended. Stir in chives.

Pour over potato mixture and toss to coa. tCube remaining avocado; gently stir into potato salad. Serve immediately.


Yield: 8 servings.