Bacon and Guacamole Potato Salad
  • 6 medium boiling potatoes (can use Russett, red or yellow potatoes)
  • 12 oz Yucatan® Guacamole
  • 8 slices bacon
  • 1/2 cup chopped onions
  • 1 tablespoon fresh lime juice
  • 1/2 cup white wine
  • 1/4 cup cider vinegar
  • Salt
  • Freshly ground black pepper
  • Pinch of paprika
  • 1/4 teaspoon mustard powder
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh cilantro, chopped
Boil potatoes in their skins until easily pierced with fork. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, sauté onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in Yucatan Guacamole, lime juice, bacon, parsley, and cilantro.

Serve at room temperature or chill one hour or longer.
Makes 8 servings.
Try these quick and convenient menu ideas made more delicious with the great taste of Yucatan Guacamole.