This month is the luckiest month of the year! Saint Patricks day is coming up and the office staff of Sycamore Greens has a delicious recipe for you to enojoy!
Avacado Potato Salad
Ingredients:
2 Pounds Small Ted Potatoes, Quartered
6 Bacon Ttrips, Cooked and Crumbled
6 Green Onions, Thinly Sliced
2 Medium Ripe Avocoados, Peeled and Pitted, Divided
1/2 Cup Sour Cream
2 Tablespoons Mayonnaise
1 Teaspoon Stone-Ground Mustard
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Tablespoon Minced Chives
Directions:
-Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
-In a large bowl, combine the potatoes, bacon and onions. For dressing, in a food processor, combine one avacado, sour cream, milk, mayonnaise, mustard, salt and pepper. Cover and process until blended. Stir in chives.
-Pour over potato mixture and toss to coast. Cube remaining avocado; gently stir into potato salad. Serve immediately. Yield: 8 servings.
