Title: Bacon-Avocado Potato Salad
Categories: Salad
Yield: 8 Servings
| 6 | md | Boiling potatoes |
| 2 | | Avocados; cubed |
| 8 | sl | Bacon |
| 1/2 | c | Chopped onions; chopped |
| 1 | tb | Fresh lime juice |
| 1/2 | c | White wine |
| 1/4 | c | Cider vinegar |
| | | Salt |
| | | Black pepper |
| | | Paprika |
| 1/4 | ts | Mustard powder |
| 2 | tb | Fresh parsley; chopped |
| 1 | tb | Fresh cilantro; chopped |
Recipe by: Elizabeth Powell Preparation Time: 2:00
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.