Thursday, 17 May 2012

Bacon, Potatoe & Avocado Salad

2 Whole Potatoes
4 Strips Chopped Bacon
1 Onion
2 Tsp. Dill
2 Oz. Apple Cider Vinegar
½ Tsp. Marjoram
2 Tbsp.  Shredded Coconut
1 Avocado cubed
Salt & Pepper

Boil potatoes with the skin on. The reason for leaving the skin on is that they will not absorb the moisture and therefore will be firmer.
Fry the bacon till crisp and remove from pan. In pan add the onions and fry till golden brown, add vinegar to this. The reason for cooking the onions is that it stops the fermentation and the salad will remain fresh longer.
Peel and cube the potatoes, place them in a mixing bowl with the other ingredients including the bacon fat. If you do not wish to use the bacon fat you can substitute oil for it, or if you do not have enough fat from the bacon add a bit of oil. Mix well and serve warm.

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