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Bacon Avocado Potato Salad | lecremedelacrumb.com

Bacon Avocado Potato Salad

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! 
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
chilling time 1 hour
Total Time 1 hour 35 minutes
Servings 10 servings
Calories 416kcal
Author Tiffany


  • 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


  • 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


  • 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. 


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. 


Calories: 416kcal | Carbohydrates: 29g | Protein: 10g | Fat: 30g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 271mg | Potassium: 870mg | Fiber: 6g | Sugar: 3g | Vitamin A: 303IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 2mg