California Potato Salad

Yield: 2 as a main dish, 4 as a side

Not your usual potato salad, the addition of buttery avocado, juicy tomatoes, and crisp bacon add colorful appeal and flavor. A versatile side dish as is, a few hard boiled eggs will make it a meal.

Ingredients

¾ pound small red potatoes, cooked and cut in half or quartered if large (see note)
2 slices of bacon, cooked and crumbled
1 cup cherry tomatoes, quartered
1 avocado, peeled, pitted, and cut into ½ “ cubes
2 scallions, sliced thin
2 tablespoons finely chopped fresh basil, or to taste
1 tablespoon red wine vinegar
2 tablespoons olive oil

Combine the first five ingredients in a large bowl.
Whisk together the basil, vinegar, and olive oil in small bowl, adding salt and pepper to taste. (I added ¼ teaspoon of kosher salt and several grinds of the pepper mill.)
Drizzle the dressing over the potato mixture, and toss the salad gently until well combined.

If you wish to roast the potatoes instead of boiling them, cut them in half or quarter, toss with 1 ½ teaspoons of olive oil, sprinkle lightly with salt and pepper, and place cut-side down on an oiled baking sheet. Bake in an oven preheated to 400 degrees F until potatoes are tender and the cut sides are golden, about 20 minutes.
If you think there will be leftovers, reserve the avocado and add as a topping to individual servings. The avocado will brown slightly overnight when combined in the salad.