Avocado Potato Salad
2 lbs. potatoes, washed, peeled and cubed
1 t. salt
1 c. red or yellow sweet pepper, sliced into thin strips
1 avocado, peeled and sliced into thin wedges
3 strips bacon, cooked and crumbled
2 T. Vidalia onion, diced
Dressing:
1 c. lite mayonnaise or Miracle Whip
1/3 c. bottled Italian dressing
In a medium-sized pan, cover the potatoes with cold water and the teaspoon of salt. Bring to a boil and turn to medium; cover and cook until tender. This should take three to six minutes after they boil. Pour into a colander to drain and cool.
Prepare the other ingredients. Fry the bacon.
Whisk the dressing together. Stir in the potatoes, onion and peppers, then gently toss in the avocado last.
Refrigerate covered and sprinkle the bacon on top when you serve it.
Serves six.
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