Bacon-Avocado Potato Salad
6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped
Boil potatoes in their skins.
While potatoes boil, cube avocados
and toss with lime juice.
Chop bacon into one inch pieces and fry
until crisp in a large skillet.
Remove bacon to paper towels to drain.
In bacon fat, sauté onions until golden.
Remove pan from heat and stir in wine, vinegar,
mustard, and salt, pepper, and paprika to taste.
When potatoes are tender,
drain, peel, and dice.
While still warm,
pour dressing over potatoes and toss.
Allow to cool to room temperature.
Fold in avocado, bacon, parsley,
Serve at room temperature or chill
one hour or longer.