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.


  • 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


  1. Combine the first five ingredients in a large bowl.
  2. 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.)
  3. 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.

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