Mix together all the ingredients for the herb mayo. This could even be done the night before to let the flavor seep through better.
For the potatoes I used a mixture of half russet and half red. The russets fell apart a little and went creamy lending the whole salad an amazing creamy texture to it while the red held their shape. This was a complete accident, I only got so many of each type out of the garden and just went with it. It worked out perfectly.
To the potatoes add the bacon and green onion. Feel free to even double the amounts I have listed. I took it easy on the bacon to make it less fatty as I used full fat mayo and just wanted it that wee bit healthier. You could easily double it and if you love green onion, kick the tires and light the fires baby, and add more.
Then add the mayo. Right before serving, chop up the two avocados, you don't want them changing color before you serve the dish. Add the avocado on top. Mmmmm. This made a good salad great. Serve with some sort of summer fare, like burgers or smokies.
Serve with some sort of summer fare, like burgers or smokies.