• 6 medium boiling potatoes
• 2 avocados in 1 inch dice
• 8 slices bacon
• 1/2 cup chopped onions -- chopped
• 1 tablespoon fresh lime juice
• 1/2 cup white wine
• 1/4 cup cider vinegar
• salt
• black pepper
• paprika
• 1/4 teaspoon mustard powder
• 2 tablespoons fresh parsley -- chopped
• 1 tablespoon fresh cilantro -- chopped

Method

Boil potatoes in their skins.

Cut avocados sprinkling lime juice on to prevent oxidation. 

Chop bacon into one inch pieces and fry until crisp in a large frying pan. When crisp bacon with a slotted spoon and allow to drain on paper towels.

Saute onions over medium heat in bacon fat that remains in frying pan until golden. Do not allow to caramelize.  Remove pan from heat and whisk 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.

Very gently, fold in avocado, bacon, parsley, and cilantro. This is a great warm salad if you serve it immediately, but it is also delicious if chilled overnight.  If you chill it, bring it back to room temperature before serving. 

Serves: 4 - 6

Contributor: Eric Simon

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