Grammy's Kitchen · Potato Salad · Bacon Avocado Potato Salad
One of 103 potato salad recipes we measured
17 cooks on www.lecremedelacrumb.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 10% | 9% |
| acid | 1% | 1% |
| salt | 0% | 0% |
| egg | 14% | 0% |
| dairy | 6% | 0% |
| aromatics | 24% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds baby gold and/or baby white potatoes (quartered) |
| 120 g | 3 celery stalks (chopped) |
| 450 g | 3 green onions (diced) |
| 75 g | 1/2 small red onion (diced) |
| 300 g | 6 hardboiled eggs (roughly chopped) |
| 400 g | 2 avocados (chopped) |
| 4 slices of bacon (cooked and chopped) | |
| 220 g | 1 cup mayo (I use light mayo) |
| 122 g | 1/2 cup plain Greek yogurt (I use 0 percent fat) |
| 30 g | 2 tablespoons apple cider vinegar |
| 13 g | 1 tablespoon dijon mustard |
| 1 g | 1/2 teaspoon garlic powder |
| salt and pepper to taste | |
| 1 g | 1/4 teaspoon smoked paprika (optional but highly recommended) |
Method: 4 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The potato salad came out GREAT! I held the avocados out (so they wouldn't get smashed) until I served it. I will definitely make this again. Another great recipe... Thank you!” — a cook, 5.0★
“Oh My Goodness! the combination of these ingredients is the best for a creamy and textured potato salad. Love this and I will have to try it. thanks for posting.” — a cook, 5.0★