Avocado and Potato Salad
1 LB small red potatoes
1/4 cup finely chopped red onion
2 avocados, peeled and cut into 1 inch cubes (I like the avocados to be a bit firmer than I would use to make guac)
1/4 cup chopped cilantro
1 Tablespoon pureed chipotle peppers ( purchase canned chipotles and puree with some of the liquid)
1/8 cup red wine vinegar (original recipe called for 1/4 cup, but I thought it was way too much)
1/2 cup mayonnaise
salt & pepper to taste
-Boil the potatoes in salted water until tender
-Drain and cut them into 1 inch cubes
-Combine the potatoes, onion, avocado, cilantro & chipotle in a large bowl.
-Drizzle with red wine vinegar and set aside for 10 minutes
-Add the mayo and mix well
-Season to taste with salt and pepper
Can be served warm, cold or room temp.
We ate it with some nice garlic fish, and it was a great combo! Hope you enjoy! |
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