Bacon Avocado Potato Salad

5 from 17 votes

Quick and easy, hearty Bacon Avocado Potato Salad with a creamy and flavorful dressing. This amped up potato salad is the hit of the party every time!

Prep Time15

Cook Time20

chilling time1

Total Time1 35

Course: Salad

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

3 pounds baby gold and/or baby white potatoes quartered
3 celery stalks chopped
3 green onions diced
½ small red onion diced
6 hardboiled eggs roughly chopped
2 avocados chopped
4 slices of bacon cooked and chopped

Dressing

1 cup mayo I use light mayo
½ cup plain Greek yogurt I use 0 percent fat
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
½ teaspoon garlic powder
salt and pepper to taste
¼ teaspoon smoked paprika optional but highly recommended

Instructions

Place potatoes in a large pot and cover with water. Cover pot and boil potatoes for 5-8 minutes until fork-tender (but not overcooked). Strain liquid and run potatoes under cold water in a colander. Set aside to dry slightly. Once liquid has drained, place potatoes in a large bowl.
Add celery, green onions, red onions, eggs, avocados (see note), and bacon to the bowl.
Whisk together mayo, Greek yogurt, vinegar, mustard, garlic powder, salt and pepper, and paprika. Pour over potatoes etc and stir gently to combine everything.
Cover and chill for at least 1 hour or up to 8 hours before serving.

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.

Nutrition