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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