Avocado Potato Salad Recipe
Beryl Wallace VICTORIA, AUSTRALIA Avocado lovers will relish this hearty potato salad. A creamy, herb dressing lightly coats generous portions of potato, avocado, onion and bacon.
Prep: 40 min. + chilling
Yield: 8 Servings
Ingredients
2 pounds small red potatoes, quartered
6 bacon strips, cooked and crumbled
6 green onions, thinly sliced
2 medium ripe California Avocados, peeled and pitted, divided
1/2 cup sour cream
2 tablespoons milk
2 tablespoons mayonnaise
1 teaspoon stone-ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced chives
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
In a large bowl, combine the potatoes, bacon and onions. For dressing, in a food processor, combine one avocado, sour cream, milk, mayonnaise, mustard, salt and pepper. Cover and process until blended. Stir in chives.
Pour over potato mixture and toss to coat. Cube remaining avocado; gently stir into potato salad. Serve immediately. Yield: 8 servings.
Nutritional Facts 3/4 cup equals 242 calories, 14 g fat (4 g saturated fat), 17 mg cholesterol, 378 mg sodium, 24 g carbohydrate, 5 g fiber, 6 g protein.
Originally published as Avocado Potato Salad in Country June/July 2008, p51
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