SALT CODFISH SALAD (ENSALADA DE BACALAO)

1 1/2 pounds bacalao (salt codfish), cooked and shredded
1 large potato, boiled, peeled and cut into chunks
1 medium Spanish onion, peeled and minced
1 avocado, peeled and cut into chunks
3 hard-boiled eggs, sliced
1 red and 1 yellow bell pepper, seeded and cut into strips
1 tomato, seeded and chopped
FOR THE DRESSING:
1/3 cup white vinegar
1 cup olive oil
salt and pepper to taste

In a serving bowl, combine the codfish with the potato, onion, avocado, egg, peppers, and, tomato.

In a separate bowl, combine the vinegar and oil and season to taste.

Pour the dressing over the codfish mixture and toss well.

Servings: 4-6