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Boil potatoes in their skins. While potatoes boil, cube
avocados and toss with lime juice. Chop bacon into one inch
pieces and fry until crisp in a large skillet. Remove bacon
to paper towels to drain. In bacon fat, saute onions until
golden. Remove pan from heat and stir in wine, vinegar,
mustard, and salt, pepper, and paprika to taste.
When potatoes are tender, drain, peel, and dice. While
still warm, pour dressing over potatoes and toss. Allow
to cool to room temperature. Fold in avocado, bacon, parsley,
and cilantro. Serve at room temperature or chill one hour
or longer.
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