Potato Salad with Cherry
Bacon and Avocado
3/4 pound small red potatoes
2 slices lean bacon, cooked and crumbled
1 cup cherry tomatoes, quartered
1 small avocado, peeled, pitted, and
cut into 1/2-inch cubes
2 scallions, sliced thin
2 tablespoons finely chopped fresh basil
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
In a steamer set over boiling water steam the potatoes, cut into
pieces, covered, for 8 to 10 minutes or until tender and let them cool.
serving bowl combine the potatoes, bacon, tomatoes, avocado,
scallions and basil.
small bowl whisk together vinegar, oil, and salt and pepper to
taste. Pour dressing over
the potato mixture and toss the salad until
it is combined well. Serves 2.
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