California Potato Salad
California Potato Salad might be just the side dish you are searching for. One portion of this dish contains about 9g of protein, 38g of fat, and a total of 515 calories. This recipe serves 2. For $2.36 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 307 people have tried and liked this recipe. It will be a hit at your The Fourth Of July event. This recipe from Fountain Venue Kitchen requires avocado, olive oil, red wine vinegar, and fresh basil. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 88%, this dish is awesome. If you like this recipe, take a look at these similar recipes: California Potato Salad, Whole 30 Californian Avocado Sweet Potato Hash, and Whole 30 Californian Avocado Sweet Potato Hash.
Servings: 2
Ingredients:
1 avocado, peeled, pitted, and cut into ½ “ cubes
2 slices of bacon, cooked and crumbled
1 cup cherry tomatoes, quartered
2 tablespoons finely chopped fresh basil, or to taste
2 tablespoons olive oil
¾ pound small red potatoes, cooked and cut in half or quartered if large (see note)
1 tablespoon red wine vinegar
2 scallions, sliced thin
Equipment:
bowl
pepper grinder
whisk
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
