Avocado Potato Salad

Serves 8
  • 2 lb. small Yukon gold potatoes, peeled, diced into 1/2" cups
  • 6 bacon strips, cooked, crumbled
  • 6 green onions, thinly sliced
  • 1/2 cup diced celery
  • 2 medium ripe avocados, peeled, pitted, divided
  • 1/2 cup sour cream
  • 2 tbsp. milk
  • 2 tbsp. mayonnaise
  • 1 tsp. dry mustard
  • 3/4 tsp. salt
  • 1/2 tsp. cumin
  • 1/4 tsp. black pepper
  • 1 tbsp. cilantro
  • 1/2 cup Roma tomatoes, seeded, diced (optional)

Place potatoes in large saucepan covered with water; bring to a boil. Reduce heat; cover and simmer until tender (15-20 min.). Drain; cool. In large bowl, combine potatoes, bacon, onions and celery. For dressing, combine one avocado, sour cream, milk, mayonnaise, mustard, salt, cumin and pepper in food processor bowl. Process until blended; stir in cilantro. Pour over potato mixture, tossing to coat. Cube remaining avocado and tomato; gently stir into potato salad. Serve immediately.