Books and Cooks Ithaca
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Vera's Potato and Avocado Salad

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Served with Pnin.

Source: Farmer’s Market Cookbook, Better Homes and Gardens, 1993.

1 lb whole tiny new potatos, quartered (about 12)
1/4 cup red wine vinegar or vinegar
1/4 cup olive oil or salad oil
1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dried dillweed
1/4 teaspoon salt
1/8 teaspoon pepper
2 green onions, chopped (1/4 cup)
1 medium avocado, seeded, peeled, and cut into bite size pieces
2 slices bacon, crisp cooked, drained, and crumbled.

Cook potatos, covered, in a small amount of boiling, salted water for 12-15 minutes or till just tender. Drain well. Transfer to a large salad bowl. Set aside. For dressing, in a screw-top jar combine red wine vinegar or vinegar, olive oil or salad oil, dill, salt, and pepper. Cover and shake well. Pour the dressing over the potatos in the salad bowl. Toss gently to coat potatos. Add green onion. Toss lightly to mix. Cover and chill for 4 to 24 hours. To serve, stir in avocado pieces. Sprinkle with crumbled bacon.

Stir about 2 cups of cooked chicken or turkey, cut into bite-size strips, into this dill-flavored salad and you've got yourself a great-tasting luncheon or dinner entree.

Last updated: November 21, 2000.