Bacon-Avocado Potato Salad

Spring is here and I’m thinking salads and lighter dishes. To say hello to the new season, let’s start with a potato salad with a few extra ingredients to take things to a whole new level…

What you’ll need…

  6 medium boiling potatoes

  2 avocados

  8 slices bacon (you can also use turkey bacon for this recipe)

  1/2 cup chopped onions

  1 tablespoon fresh lime juice

  1/2 cup white wine

  1/4 cup cider vinegar

  Pinch salt

  Pinch black pepper

  Pinch paprika

  1/4 teaspoon mustard powder

  2 tablespoons fresh parsley, chopped

  1 tablespoon fresh cilantro, chopped

Boil the potatoes in their skins.

While the potatoes cook, cube the avocados and toss with the lime juice.

Chop the bacon into one-inch pieces and fry until crisp in a large skillet.

Place the cooked bacon on a sheet of paper towel to drain the fat.

In the same skillet you cooked the bacon, saute the onions until golden.

Remove the pan from the heat and stir in the wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When the potatoes are tender, drain, peel, and dice them.

While they are still warm, pour the dressing over potatoes and toss well.

Allow the potatoes to cool to room temperature.

Fold in the avocado, bacon, parsley, and cilantro.

Serve at room temperature or chill one hour or longer.