Avocado And Potato Salad

• 6 slices nitrite-free bacon
• 3 cups diced, cooked potatoes
• 1 cup onion, finely chopped
• 1 tablespoon scallion, chopped
• 2 hard-cooked eggs, cut up
• 1 tablespoon pimiento, chopped
• Salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 2 medium, ripe avocados

1. Fry bacon until crisp; drain and crumble.
2. Toss potatoes, onion, scallion, eggs, pimiento, salt, pepper and bacon.
3. Combine mayonnaise with lime juice and fold into potato mixture.
4. Peel and cube avocados and gently mix into salad.

nitritefree, potatoes, onion, scallion, eggs, pimiento, salt, mayonnaise, lime juice, avocados

Taken from cooking.nytimes.com/recipes/6275 (may not work)