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Ingredients

12 red potatoes, cubed 10 slices bacon 2 medium avocados, cubed 1 tablespoon lemon juice ¼ cup sliced green onions 4 tablespoons chopped fresh cilantro salt and ground black pepper to taste ¾ cup mayonnaise 2 tablespoons lemon juice 2 tablespoons chopped fresh cilantro

Nutrition Info

444.1 calories carbohydrate: 19.8 g cholesterol: 27.3 mg fat: 38.2 g fiber: 6 g protein: 8.8 g saturatedFat: 6.8 g servingSize: - sodium: 547 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.
While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
Sprinkle avocados with lemon juice and toss to coat.
Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper, toss.
Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.

6 servings

Potato and avocado salad with bacon.