BLT Red Potato Salad with Avocado



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BLT Red Potato Salad with Avocado


  • 2 pounds small red, yellow, or white potatoes
  • 3/4 cup avocado mayonnaise
  • 1/4 cup chopped fresh chives
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon ranch seasoning mix
  • 1 tablespoon distilled white vinegar
  • 10 slices bacon, cooked and crumbled
  • 4 cups romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved (I used red and yellow)
  • 1 avocado, peeled, pitted and diced
  • salt to taste


  1. Place potatoes in medium pot with enough cold heavily salted water to cover potatoes.  Bring to a boil and cook on simmer for 8-10 minutes until they are just tender when pierced with a fork.  Drain potatoes.
  2. Mix mayo, chives, pickle relish, ranch mix and vinegar in a small bowl until well combined.
  3. Place potatoes, bacon, lettuce, tomatoes and avocado in a large bowl.  Toss with dressing to coat. Salt to taste. Garnish with chives or parsley and serve immediately.

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