Potato and Avocado Salad
with Bacon Dressing
Chilean Hass Avocados
6 bacon slices,
;nely chopped
In a large pan, cook bacon over medium heat until
crisp. Remove from the pan and set aside.
2 teaspoons oil
¾ cup chopped onions
2 tablespoons ;our
1 tablespoon sugar
or honey
Add oil to the same pan. Add onions and cook until
they begin to brown. Sprinkle ;our over the onions,
stir to blend, and cook for 1 minute. Add sugar, salt,
celery seeds and vinegar. Simmer for 6-7 minutes,
or until the vinegar evaporates. Add pepper.
Salt
1 teaspoon celery seeds
;⁄; cup white vinegar
1 pinch ground
black pepper
Add potatoes and crumbled bacon to the pan. Stir
and heat for 1-2 minutes, or until the potatoes are
heated through. Transfer to a bowl and let marinate
until lukewarm.
2½ pounds potatoes,
cooked and diced
Fold in avocados. Sprinkle with chives.
Makes 6-8 servings.
4 Chilean* Hass avocados,
cut into small cubes
Brands may vary by region; substitute a similar product.
2 tablespoons chopped
fresh chives (optional)
Southwest Roasted
Many-Potato Salad
Wallace Farms/Skagit Valley’s Best Produce/Valley Pride
Cooking spray
2 pounds red, Yukon Gold
and purple Washington*
potatoes
Preheat oven to 450°F. Coat a baking sheet with
cooking spray.
2 tablespoons extra-virgin
olive oil, divided
4 slices bacon, chopped
Scrub and rinse potatoes; cut into quarters. Toss
potatoes with 1 tablespoon oil. Arrange in a single
layer on the prepared baking sheet. Roast until
browned and tender, about 18-20 minutes. Transfer
to a bowl.
1 cup chopped white onion
1 medium red bell
pepper, chopped
1 medium green bell
pepper, chopped
1 jalapeño, chopped
While the potatoes are roasting, heat a large
nonstick skillet over medium-high heat. Add bacon
and cook, stirring occasionally, until starting to
brown, about 5 minutes. Stir in onion and cook for
2 minutes. Add bell peppers, jalapeño and cumin.
1 teaspoon ground cumin
½ cup chopped
green onions
Cook, stirring occasionally, until the peppers are
crisp-tender, about 5 minutes. Add to the bowl
with the potatoes.
2 tablespoons chopped
fresh cilantro
1 tablespoon fresh
lime juice
Add 1 tablespoon oil, green onions, cilantro, lime
juice and salt to the bowl. Toss and serve warm or
at room temperature. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
¾ teaspoon salt
Salads 83
