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Ingredients
6 slices nitrite-free bacon
3 cups diced, cooked potatoes
1 cup onion, finely chopped
1 tablespoon scallion, chopped
2 hard-cooked eggs, cut up
1 tablespoon pimiento, chopped
Salt and freshly ground black pepper
½ cup mayonnaise
2 tablespoons lime juice
2 medium, ripe avocados
Nutritional analysis per serving (4 to 6 servings)
23 grams carbs; 76 milligrams cholesterol; 454 calories; 16 grams monosaturated fat; 12 grams polyunsaturated fat; 8 grams saturated fat; 38 grams fat; 7 grams fiber; 551 milligrams sodium; 9 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fry bacon until crisp; drain and crumble.
- Step 2
Toss potatoes, onion, scallion, eggs, pimiento, salt, pepper and bacon.
- Step 3
Combine mayonnaise with lime juice and fold into potato mixture.
- Step 4
Peel and cube avocados and gently mix into salad.
Private Notes
Comments
Really great! An unusual but delicious combination. Made it for a Halloween dinner and a basic potato salad with green in it was a hit.