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Turkey Bacon & Guac Picnic Potato Salad

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1 (12-ounce) package JENNIE-O® Turkey Bacon, chopped and divided (reserve 1/4 cup for topping)
2 pounds Yukon gold potatoes, peeled, diced, and cooked in boiling salted water until tender; drain
minced red onions
1 tablespoon minced garlic
3 tablespoons olive oil
16 ounces WHOLLY® guacamole dip
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno
2 tablespoons finely chopped cilantro
salt and freshly ground pepper, if desired


  1. Preheat a nonstick skillet or electric griddle over medium heat (375°F).

  2. Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. Set aside.

  3. In large bowl, combine potatoes, onion and garlic. Add olive oil; toss to coat.

  4. Add guacamole dip, turkey bacon, lime juice, jalapeno and cilantro; toss well to combine.

  5. Add salt and pepper, if desired.

  6. Cover and refrigerate 1 hour before serving.

  7. Top with remaining 1/4 cup bacon.