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Turkey Bacon & Guac Picnic Potato Salad

Turkey Bacon & Guac Picnic Potato Salad

Grilling Menu Fresh Take

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(6)
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servings Makes 8 servings 8
preparation time PREP Under 30 minutes
total time TOTAL More than 1 hour

Ingredients

  • 1 (12-ounce) package JENNIE-O® Turkey Bacon, chopped and divided (reserve ¼ cup for topping)
  • 2 pounds Yukon gold potatoes, peeled, diced, and cooked in boiling salted water until tender; drain
  • ⅓ cup minced red onions
  • 1 tablespoon minced garlic
  • 3 tablespoons olive oil
  • 16 ounces WHOLLY GUACAMOLE® dip
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced jalapeño
  • 2 tablespoon finely chopped cilantro
  • salt and freshly ground pepper, if desired

Directions

  1. Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
  2. In large bowl, combine potatoes, onion and garlic. Add olive oil; toss to coat. Add guacamole dip, turkey bacon, lime juice, jalapeño and cilantro; toss well to combine. Add salt and pepper, if desired.
  3. Cover and refrigerate 1 hour before serving. Top with remaining ¼ cup bacon.

RECIPE NUTRITION INFORMATION

Per Serving

Calories350

Protein10g

Carbohydrates27g

Fiber6g

Sugars2g

Fat22g

Cholesterol30mg

Sodium670mg

Saturated Fat4g

MADE WITH

Turkey Bacon

Turkey Bacon

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey Bacon & Guac Picnic Potato Salad