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.