Yields
4 servings
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ingredients
Potatoes
2
lb(s) 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
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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.