Herbed Potato Salad With Avocado

Ahem. These potatoes are from my very own little garden in the back. I’m about to burst with pride.

I grew taters and my only regret is that I didn’t plant more. Next year I am going to allot a lot more space to potatoes, they were amazing fresh from the garden.

And there is nothing I like more than a good potato salad and this fits the bill. The only thing I would change is to leave it sit overnight so the herbs make the mayo more flavorful, or add a bit more to taste.

Ingredients Needed:

Herb Mayo:

1/3 cup of mayonnaise
2 tbsp minced fresh chives
2 tbsp minced fresh parsley
2 tbsp of Dijon mustard

Potato Salad:

5 cups of cooked, cubed potatoes
1/4 cup of crumbled bacon
1/4 cup of chopped green onion
2 ripe avocados

Mix together all the ingredients for the herb mayo. This could even be done the night before to let the flavor seep through better.

For the potatoes I used a mixture of half russet and half red. The russets fell apart a little and went creamy lending the whole salad an amazing creamy texture to it while the red held their shape.

This was a complete accident, I only got so many of each type out of the garden and just went with it.

It worked out perfectly.

To the potatoes add the bacon and green onion.

Feel free to even double the amounts I have listed. I took it easy on the bacon to make it less fatty as I used full fat mayo and just wanted it that wee bit healthier. You could easily double it and if you love green onion, kick the tires and light the fires baby, and add more.

Then add the mayo.

Right before serving, chop up the two avocados, you don’t want them changing color before you serve the dish.

Add the avocado on top. Mmmmm. This made a good salad great.

Serve with some sort of summer fare, like burgers or smokies. Or take it with you to a picnic, it’s sure to impress everyone.

You can see how the mayo is so thick in the picture, that’s the russets adding creaminess and density to it.