Bacon-avocado potato salad

Yield: 8 Servings

Measure Ingredient
2 avocados -- cubed

6 md boiling potatoes

8 sl bacon

½ c chopped onions -- chopped 1 TB fresh lime juice

½ c white wine

¼ c cider vinegar

: salt

: black pepper

: paprika

¼ ts mustard powder

2 TB fresh parsley -- chopped

1 TB fresh cilantro -- chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

Recipe By : Elizabeth Powell

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