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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I clipped this recipe from the newspaper years ago and it had been a family favorite ever since. California grows many avocados, and this is my favorite way to use them. Ingredients:
1 cup (8 ounces) sour cream |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon caraway seeds |
1 tablespoon lemon juice |
1/4 cup minced fresh parsley |
2 medium avocados, peeled and diced |
3 cups cubed peeled potatoes, cooked |
1/4 cup chopped onion |
8 bacon strips, cooked and crumbled, divided |
1 medium tomato, cut into wedges |
additional parsley |
Directions:
1. In a small bowl, combine sour cream, salt, pepper, caraway seeds, lemon juice and parsley; set aside. In a large bowl, combine the avocados, potatoes, onion and half of the bacon. Add sour cream mixture and toss lightly to coat.
2. Transfer salad to a large serving bowl. Arrange tomato wedges around outer edge; sprinkle with parsley and remaining bacon. Yield: 6-8 servings.
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