Hass Avocado and Red Potato Salad
Description:
There's no penalty for piling on this super yummy side dish.
Ingredients:
- 6 ripe, Fresh Hass Avocados, seeded, peeled, cut in chunks
- 3 limes, juice only
- 2 tsp. salt, or to taste
- 1 medium sweet white onion, diced
- 2 large ripe Roma tomatoes, seeded and diced
- 2 medium fresh jalapeño peppers, seeded if desired, diced
- 1/2 cup chopped cilantro leaves
- 2 cups Mexican-blend finely grated cheese, or finely grated cheddar
- 1 pint sour cream
- Food coloring for team colors (optional)
- Colorful tortilla chips for dipping
Instructions:
- Place potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork.
- Drain well and pour into bowl.
- Combine mayonnaise, vinegar, mustard, salt and pepper.
- Add dressing and green onions to potatoes and gently toss. Stir in avocados.
- Refrigerate for 4 hours or overnight to allow flavors to blend.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
