Healthified Creamy Avocado Potato Salad

 

2 1/2

pounds round white and/or red potatoes

1

cup low-fat mayonnaise or light salad dressing

1

carton (8 oz) fat-free sour cream or 1 cup Yoplait® plain fat-free yogurt

2

tablespoons fat-free milk

1

teaspoon seasoned pepper

1/4

teaspoon salt

3

hard-cooked eggs, peeled and chopped

3/4

cup sliced green onions

1/2

cup cubed reduced-fat cheddar cheese (2 ounces)

2

slices reduced-sodium bacon or turkey bacon, crisp-cooked and crumbled

Fat-free milk (optional)

1

avocado

• 1 In a covered large saucepan, cook potatoes in a large amount of boiling water for 20 to 25 minutes or just until tender. Drain and cool. Cut potatoes into bite-size cubes.
• 2 In a very large bowl, stir together mayonnaise, sour cream, the 2 tablespoons milk, the seasoned pepper, and salt. Gently stir in potato cubes, hard-cooked eggs, green onions, and cheese. Cover and chill for 2 to 24 hours. Cover and chill bacon separately.
• 3 Stir salad. If salad seems dry, add 1 to 2 tablespoons additional milk. Tote salad and bacon in an insulated cooler with ice packs. To serve, seed, peel, and chop avocado; stir avocado and bacon into salad.