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Potato Salad with Cherry Tomatoes,
Bacon and Avocado



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Close-Up of Half an Avocado Pear, with Stone
Close-Up of Half an Avocado Pear, with Stone
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Frost, Lee
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La Belle Cuisine


Potato Salad with Cherry Tomatoes,
Bacon and Avocado

Gourmet Archives

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 1-inch
pieces, covered, for 8 to 10 minutes or until tender and let them cool.
In a serving bowl combine the potatoes, bacon, tomatoes, avocado,
scallions and basil.
In a 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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