Potato and Avocado Salad with Bacon Dressing

Potato and Avocado Salad with Bacon Dressing



6 bacon slices, finely chopped
2 teaspoons oil
3/4 cup chopped onions
2 tablespoons flour
1 tablespoon sugar or honey
Salt
1 teaspoon celery seeds
1/3 cup white vinegar
1 pinch ground black pepper
2 1/2 pounds potatoes, cooked and diced
4 Chilean* Hass avocados, cut into small cubes

2 tablespoons chopped fresh chives (optional)

In a large pan, cook bacon over medium heat until crisp. Remove from the pan and set aside.

Add oil to the same pan. Add onions and cook until they begin to brown. Sprinkle flour 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.

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.

Fold in avocados. Sprinkle with chives.

Makes 68 servings.


* Brands may vary by region; substitute a similar product.
Potato and Avocado Salad with Bacon Dressing Reviewed by Unknown on 2/29/2020 Rating: 5
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