Avocado And Potato Salad Of Bacalao

Ingredients

• 1 13 lb bacalao salt-dried codfish
• 1 large potato cut into chunks and cooked
• 1 medium onion minced
• 1 small avocado peeled and cut into chunks
• 1 large tomato seeded and cut into chunks
• 3 hard-cooked eggs chopped
• 1 c olive oil
• 12 c white vinegar
• salt and pepper to taste
• French bread

Directions

1. In saucepan place bacalao in cold water to cover
2. Simmer 15 minutes
3. Drain and repeat process 3 more times
4. Shred bacalao with fingers
5. Combine bacalao with potatoes onion avocado tomato and eggs
6. Blend olive oil and vinegar
7. Combine with salt and pepper to taste
8. Toss
9. Serve with French bread
10. Makes 4 to 6 servings