Ultimate Avocado Potato Salad

Bring a large pot of water to a boil.

Wash and cube the potatoes, add them into the pot and boil them in water for about 20 minutes or until they are tender (do not over cook them). Once the potatoes are cooked, drain them and let them cool off for 10 minutes or so (I usually stick them in the fridge).

While the potatoes are boiling you can cook the bacon in a skillet over medium heat until crisp. Once it’s cooked, remove bacon from the skillet, blot off any grease with a paper towel and chop it into pieces.

Add potatoes, bacon, onion and eggs into a mixing bowl. Stir in yogurt, mashed avocados and lemon juice. Mix in pepper, salt, red pepper and garlic powder.

Give it a few good stirs and chill in the refrigerator for at least 20 minutes before serving for maximum flavor.