Bacon-avocado potato salad~
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Boiling potatoes |
| 2 | Avocados -- cubed | |
| 8 | slices | Bacon |
| ½ | cup | Chopped onions -- chopped |
| 1 | tablespoon | Fresh lime juice |
| ½ | cup | White wine |
| ¼ | cup | Cider vinegar |
| Salt | ||
| Black pepper | ||
| Paprika | ||
| ¼ | teaspoon | Mustard powder |
| 2 | tablespoons | Fresh parsley -- chopped |
| 1 | tablespoon | Fresh cilantro -- chopped |
Directions
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.
Per serving: Calories 201; fat 11 g; cholesterol 5 mg; carbohydrate 20⅘ g; fiber 4⅗ g; protein 4.9 g; sodium 114 mg; potassium 846 mg; calcium 23 mg.
Recipe By : Elizabeth Powell From: Marjorie Scofield Date: 09-23-95 (20:11) (160) Fido: Recipes