Recipe from My Kitchen Chatter Cookbook---Potatoes blended with creamy avocado dip and cheddar cheese gives this potato salad just the right zing for your family and friends next get together.
potatoes, scrubbed, peeled and quartered
green onions, thinly sliced( some green part too)
hard boiled eggs, diced
shredded cheddar cheese
broccoli floret's, chopped, no stems
1 1/2 c
avocado dip,lighthouse or any of your choice
miracle whip salad dressing
lawry's seasoned salt
cooked, crumbled bacon
1Place potatoes in a kettle or large saucepan and cover with cold water, so that they are covered by at least 2 inches of water. Cover and bring to a boil; add a little salt and reduce heat to simmer potatoes for 8-10 minutes; until they are fork tender and not mushy. Drain and set aside. Combine avocado dip, salad dressing and salt, whisking to blend ingredients. Set aside. Dice potatoes to bite size pieces; add celery, eggs, cheese, chopped broccoli ,green onions and bacon to the potatoes. Pour avocado mixture over potato mixture and fold mixture together to blend and coat ingredients. Pour into serving bowl and sprinkle with a bit of grated cheese..Cover and refrigerate until ready to serve.