This Tangy Potato-Avocado Salad is my go-to side-dish of the moment, mostly because we just bought a BBQ and can’t stop making steaks and burgers and things, and this goes perfectly with all that stuff.
Why bacon?
Because everything’s better with bacon in it.
(The leftovers also make for quite the excellent next-day breakfast, just FYI.)
TANGY POTATO-AVOCADO SALAD (serves 4 as a side dish)
What you need:
5-6 new potatoes, skin on
1 avocado, diced
5 slices cooked bacon, crumbled
3 scallions, finely chopped
¼ cup olive oil
2 tbsp coarse mustard
Splash of white vinegar
What you do:
1. Quarter potatoes and boil until tender
2. Toss potatoes in a bowl with avocado, crumbled bacon, scallions, olive oil, mustard, and vinegar.
3. Add salt and pepper to taste
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