Turkey Bacon & Guac Picnic Potato Salad
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This is potato salad like you’ve never tasted before. This Turkey Bacon & Guac Picnic Potato Salad puts a spin on a classic recipe with turkey bacon and guacamole. This is taste you’ll love!
Total Time
1 Hour 10 Minutes
Serving Size
8 Servings
1
(12-ounce) package JENNIE-O® Turkey Bacon, chopped and divided (reserve 1/4 cup for topping)
2
pounds Yukon gold potatoes, peeled, diced, and cooked in boiling salted water until tender; drain
1/3
cup minced red onions
1
tablespoon minced garlic
3
tablespoons olive oil
16
ounces WHOLLY® guacamole dip
1
tablespoon fresh lime juice
1
tablespoon minced jalapeno
2
tablespoon finely chopped cilantro
salt and freshly ground pepper, if desired
1
Preheat a nonstick skillet or electric griddle over medium heat (375°F).
2
Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. Set aside.
3
In large bowl, combine potatoes, onion and garlic. Add olive oil; toss to coat.
4
Add guacamole dip, turkey bacon, lime juice, jalapeno and cilantro; toss well to combine.
5
Add salt and pepper, if desired.
6
Cover and refrigerate 1 hour before serving.
7
Top with remaining 1/4 cup bacon.
Calories
350
Protein
10g
Carbohydrates
27g
Fiber
6g
Sugars
2g
Fat
22g
Cholesterol
30mg
Sodium
670mg
Saturated Fat
4g
