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Bacon Avocado Potato Salad




  1. Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into 1-inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain.
  2. In bacon fat, sauté onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper and paprika to taste.
  3. When potatoes are tender, drain peel and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperatures. Fold in avocado, bacon, parsley and cilantro.
  4. Serve at room temperature or chill one hour or longer.

Makes 8 servings.


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