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 Information
    • Nutritional analysis per serving (4 servings)

      678 calories; 56 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 32 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 13 grams protein; 132 milligrams cholesterol; 505 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Fry bacon until crisp; drain and crumble.
  2. Toss potatoes, onion, scallion, eggs, pimiento, salt, pepper and bacon.
  3. Combine mayonnaise with lime juice and fold into potato mixture.
  4. Peel and cube avocados and gently mix into salad.

15 minutes

Dining and Cooking