Potato salad

DIRECTIONS:

Cut the potatoes in cubes. Cook. Once they’re done (not tender but firm), drain and take to fridge.

Fry the chunked bacon until golden brown. On a salad dish, place the assorted lettuces, previously washed and rinsed. Take the potato to a frying pan, pour some oil and add the bacon, the sliced garlic and the cilantro. Stir-fry at low heat. When it’s almost done, add the pineapple cut in chunks and some salt, stir-fry for one more minute. Pour this mix on top of the lettuce. Dress with oil, vinegar and salt to taste.