This salad is best when prepared the day before you are going to use it.\r\n\r\n1 lb whole tiny new potatoes, quartered (about 12)\r\n2 green onions, chopped\r\n1 medium avacado, seeded, peeled, and cut into bite size pieces\r\n2 slices cooked crisp bacon drained and crumbled\r\n\r\nDressing:\r\n\r\n1/4 cup red wine vinegar or vinegar\r\n1/4 cup olive oil\r\n1 to 2 tbsp snipped fresh dill or 1 to 2 tsp dried dillweed\r\n1/4 tsp salt\r\n1/4 tsp pepper\r\n\r\nCook potatoes until tender, drain well and set aside in a bowl.\r\n\r\nMix all of the ingredients for the dressing in a screw top jar or salad dressing mixer. Pour the dressing over the potatoes and toss gently to coat. Add the green onions into the mixture and toss lightly to coat. Cover and chill for 4 to 24 hours. Just before serving, add in the avacado pieces and sprinkle with the bacon bits.\r\n\r\nEnjoy!

So you have said to make this recipe a day before serving.. Please tell us the storage options in order to keep the vegatables fresh and tasty ??

When Refrigerated dont you think the taste and the flavour of the dish starts vanishing??