"Avocado makes everything better, including potato salad!"

Ingredient :

• 2 ¹⁄₂lbs multicolored small potatoes
• 2avocados, diced
• kosher salt & freshly ground black pepper
• ¹⁄₄cup chopped fresh cilantro
• ¹⁄₄cup extra-virgin olive oil
• 3tablespoons lime juice
• 2tablespoons chopped red onions
• 1garlic clove, minced
• 6slices bacon, cooked and crumbled
• ¹⁄₄cup plus 2 tablespoons sliced scallion

Directions :

• Place the potatoes in a large pot and cover with water by several inches. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain, then let cool completely and cut in half.
• Place half of the avocado and 1/4 teaspoon salt in a large bowl and use a fork to mash until partially smooth. Add the cooked potatoes along with the cilantro, olive oil, lime juice, red onion, garlic, half of the bacon, 1/4 cup scallions, the remaining avocado and salt and pepper to taste.
• Stir to combine, then transfer to a serving dish and garnish with the remaining bacon and 2 tablespoons scallions.