BLT Potato Salad with Avocado
Description
Summertime is approaching and so are picnics, pool parties and family gatherings. Serve a different kind of potato salad that combines your favorite BLT, lettuce salad and a classic potato salad.
Ingredients
2 lb. small red, yellow, or white potatoes
3/4 c. avocado mayonnaise (available in grocery stores or make your own)
1/4 c. chopped fresh chives
2 T. sweet pickle relish
1 T. Ranch seasoning mix
1 T. distilled white vinegar
10 slices bacon, cooked and crumbled
4 c. romaine lettuce, chopped
2 c. cherry tomatoes, halved
1 avocado, peeled, pitted and diced
salt, to taste
chives or parsley, for garnish, if desired
Directions
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Place potatoes in medium sized pot with enough cold, heavily salted water to cover potatoes. Bring to a boil; cook on simmer for 8-10 minutes until just tender when pierced with a fork. Drain; cut to bite size, if necessary.
In a small bowl, mix mayonnaise, chives, pickle relish, Ranch mix and vinegar until well combined.
In a large bowl, place potatoes, bacon, lettuce, tomatoes and avocado; toss with dressing to coat; salt, to taste.
Serve, garnished with chives or parsley, if desired.
*It's best when served the same day.
**If wanting to make in advance, prepare everything as directed but add the avocado right before serving.