Over the weekend, I was in Monterey and I may have been a little too excited at all the farm stands. I picked up a boatload of avocados. I couldn’t resist. I love avocados. I love them plain. I love them in salsa. And I even love them in guacamole. But, I wanted to try something different. Three words… Avocado Potato Salad. Who says side dishes have to shy away from the spotlight? 

Avocado Potato Salad

Serves 3-4

Prep time 8-10 minutes, Cook time 15-20 minutes

Ingredients

• 1 pound Yukon gold potatoes, cut into 1 inch cubes
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard 
• 3 tablespoons Apple cider vinegar 
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 green onions, medium diced
• 2 strips of cooked bacon, chopped (optional)
• 1 large Hass avocado, cut into 1/2 inch cubes

Directions

Put potatoes in a medium-sized saucepan, cover with water, and place over high heat. Bring water to a boil and cook potatoes until fork tender, approximately 15 minutes. 

In the mean time, mix together mayonnaise, Dijon mustard, Apple cider vinegar, salt, and pepper in a mixing bowl. 

When potatoes are cooked, drain and then toss potatoes, bacon, and green onions into the dressing to combine. Gently fold in avocado. 

Cover with Saran Wrap and put in the refrigerator for at least an hour or overnight prior to serving. 

This side dish will leave your friends and family begging for more. Trust me.