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Potato and bacon salad with avocado

This quick and easy potato and bacon salad with avocado is perfect for summer parties, barbecues or picnics. It can be prepared in advance or at the last minute - but either way, do add the avocado at the end as it turns brown very quickly.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g new potatoes
  • 4 slices of streaky bacon
  • 1 tsp olive oil
  • 100 g button or small chestnut mushrooms
  • 1 small red onion or 2 shallots
  • 1 handful of parsley
  • 1 avocado
  • Dressing:
  • 2 Tbsp olive oil
  • 1 tsp Dijon mustard
  • Juice of half a lemon

Method
 

  1. Rub the soil off the potatoes, rinse then cook them in lightly salted water. This takes about 15 minutes.
  2. Meanwhile, grill the bacon till crispy and drain on paper towels. When cooled, slice the bacon into thin strips.
  3. Thinly slice the mushrooms, then fry them in them in the oil.
  4. Chop the onion and the herb.
  5. Drain the potatoes, cut them in half and put them in a large serving dish. Add the fried mushrooms, chopped onions, parsley and bacon pieces.
  6. Cut the avocado flesh into cubes, add to the salad.
  7. Mix oil, mustard and lemon juice and season to taste. Add to the salad. Toss. Adjust the seasoning if required