Name: Mexican Red Potato Salad with Avocado and Red Pepper
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb(s) pounds red new potatoes, cut into quarters; 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; 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

Mexican Red Potato Salad with Avocado and Red Pepper

Yields

4 servings

ingredients

Potatoes

lb(s) pounds red new potatoes, cut into quarters

Dressing

Tbsp mayonnaise (30 ml)

tsp Dijon mustard (10 ml)

cup sour cream (60 ml)

juice of 1 lime

handful fresh cilantro, chopped

Coarse salt and freshly cracked black pepper, to taste

Assembly

avocado, peeled and diced

green onions, sliced

jalapeno pepper, minced

red pepper, diced

Extra virgin olive, for drizzling over salad, optional

Ingredient Substitution Guide

directions

Step 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.

Step 2

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.

Step 3

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.

Rate Recipe

My rating for Mexican Red Potato Salad with Avocado and Red Pepper

Mexican Red Potato Salad with Avocado and Red Pepper