Wednesday, May 2, 2012

Potato and Avocado Salad

Classic Potato salad gets an update when potatoes are combined with creamy avocado, lime and chipotle.  A great addition to your Cinco de Mayo menu but this side dish will also take center stage at any barbecue!

3 pounds red skinned potatoes
3/4 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chipotle chili powder (or more to taste)
1 teaspoon salt
2 avocados, cut into chunks
2 eggs, hard boiled and coarsely chopped
3 green onions, sliced
2 tablespoons chopped fresh cilantro

Place unpeeled whole potatoes in a large sauce pot and cover with water.  Add about 1 teaspoon of salt to the water if desired.  Bring to a boil over high heat, reduce heat to low and simmer potatoes, partially covered, about 15 minutes or until tender.  Drain potatoes and let sit until cool enough to handle.  Cut potatoes into bite sized pieces.

While potatoes are cooking, combine mayonnaise, lime juice, chipotle chili powder and salt in a bowl and set aside.

In a large bowl, add potatoes, avocado, eggs, green onions and cilantro.  Toss gently with mayonnaise mixture until evenly coated.  Chill until ready to serve.

A great addition to your Cinco De Mayo menu and a perfect accompaniment to

Cinco De Mayo isn't complete without Homemade Guacamole and Margaritas!
Classic Margarita


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