Fire and Ice Picnic Potato Salad

This potato salad is incredible, from the bacon to the avocado to the sunflower seeds, everyone will love this dish.

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Ingredients:

• 4 medium Yukon gold potatoes
• 4 medium red potatoes
• 4 slices smoked bacon
• 1 tbsp vegetable oil
• 2 tbsp vinegar
• 2 chopped green onions
• 4 medium radishes diced
• 2 thinly sliced celery stalks
• 1 1/4 cup blue cheese dressing
• 3 hard boiled eggs, chopped
• 1 tsp salt or salt substitute (optional)
• 1/8 tsp pepper
• 2 medium yellow bell peppers, roasted, seeded and diced
• 2 medium avocados peeled, cubed and chilled.
• 1/4 cup roasted sunflower seeds.

Method

Wash and cube the potatoes (do not peel), and boil until tender, about 15 minutes. Drain and rinse under cool water. Dice the bacon and fry until medium crisp, drain on paper towels when finished. Place the potatoes in a large bowl, sprinkle with oil and vinegar and stir in the green onions, radishes and celery. In a small bowl, blend the blue cheese dressing, mustard, eggs, sunflower seeds, salt and pepper. Fold 1/2 the mixture and the bacon into the potato mixture. Transfer to a heat proof casserole dish and spread the balance of the mixture on the top. Broil in the oven until golden brown (about 5 minutes). Garnish with chilled cubed avocados chunks and diced yellow bell peppers.

Notes:

Number of servings: 6 to 10

Submitted By: angeliamarxy
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