Recipe
Salad
Avocado Potato Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. small red potatoes, cleaned | ||
| 1 clove garlic, minced | ||
| ½ red onion, finely chopped | ||
| ½ Serrano pepper, seeded and minced | ||
| 1 ripe avocado, peeled and seeded | ||
| 1 tbsp. plain Greek yogurt | ||
| ¼ tsp. cumin | ||
| Salt, to taste | ||
| Juice of 1/2 lime |
Directions
- Place potatoes in a microwave-safe bowl. Cover with water and microwave on HIGH for 10 minutes. Test for doneness by inserting a fork. If it slides out easily, the potatoes are done.
- Drain potatoes; cut into bite-sized pieces. Place in a large bowl with garlic, onion and pepper.
- In a separate bowl mash avocado with yogurt, cumin and salt to taste until mixed well.
- Stir avocado mixture into potatoes. Pour lime juice over top. Serve chilled.
Recipe Source:
adapted from www.californiaavocado.com.