Potato salad is a classic but the dish has grown since we first met it. Making a great one is all about mixing the textures – the smooth with the crunch. The smooth comes in the form of avocados, the crunch is the celery. Toss in some cashews and bacon and you have a great flavour combination.
This is not a low Fodmap recipe.
Bacon, Avocado & Potato Salad
Author: Suzanne Perazzini
Ingredients
- Potatoes
- Avocados
- Bacon
- Onions - chopped
- Lemon juice
- ½ cup white wine
- ¼ cup of cider vinegar
- Salt & pepper
- Paprika
- ¼ tsp Mustard Powder
- Parsley
- Coriander
- celery - chopped
- Cashew nuts - chopped
Method
- Cut up the potatoes and boil them.
- Fry the bacon until crisp and then drain on paper towels.
- Cook the onions in the same pan until clear and add the wine, vinegar, salt, pepper, mustard and a little paprika to taste. Heat until warm.
- Toss into the drained potatoes with the bacon and mix together.
- Cut up the avocados and dress with the lemon juice.
- Add the celery, nuts and herbs, then mix in with the potato mixture.
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