Tex-Mex Potato Salad with Avocado

For the salad

• 4 large potatoes, cooked, peeled and diced
• 6 slices bacon, browned, drained and crumbled
• 3 eggs cooked, peeled and finely chopped
• 3 Roma tomatoes, finely chopped
• 1 green bell pepper, finely chopped
• 1 fresh jalapeño pepper, seeded and finely chopped (optional)
• 1/2 red onion, finally chopped
• 1 bunch cilantro, finely chopped
• 1 can (15 oz) frozen corn
• Salt and pepper, to taste

For the dressing

• 1 ripe avocado
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 clove garlic, finely chopped
• Salt and pepper, to taste