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Directions for: Mexican Red Potato Salad with Avocado and Red Pepper

Ingredients

Potatoes

2 lb. pounds red new potatoes, cut into quarters

Dressing

2 Tbsp mayonnaise (30 ml)

2 tsp Dijon mustard (10 ml)

¼ cup sour cream (60 ml)

juice of 1 lime

handful fresh cilantro, chopped

Coarse salt and freshly cracked black pepper, to taste

Assembly

1 avocado, peeled and diced

2 green onions, sliced

1 jalapeno pepper, minced

1 red pepper, diced

Extra virgin olive, for drizzling over salad, optional

Directions

Potatoes

1. Cover potatoes with water to cover by 1-inch. Salt water generously. Bring to a boil and simmer for about 15 to 20 minutes or until fork tender. Drain well. Transfer potatoes to a large bowl. Let potatoes cool to room temperature before using in the salad.

Dressing

1. Add the mayonnaise, Dijon mustard, sour cream and lime juice to a small bowl. Whisk to combine. Add cilantro and season with salt and pepper. Set aside.

Assembly

1. Add avocadoes, green onion, jalapeno and red pepper to the potatoes in a large bowl. Gently toss the potatoes with the dressing to evenly coat. Season to taste.

See more: Pepper, Potatoes, Mexican, Vegetarian, Side, Fruit, Salad