Name: Potato Salad with Avocado and Grilled Scampi
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 ½ lb(s) red new potatoes, cut into squares (681 grams); 2 Tbsp mayonnaise (store bought is fine) (30 ml); 2 tsp Dijon mustard (10 ml); ¼ cup plain yogurt, preferably full fat (60 ml); juice of one lime; 1 clove garlic, minced; handful fresh cilantro, chopped; Coarse salt and freshly cracked black pepper, to taste; 12 Scampi tails, peeled, tail on; 1 dried chipotle pepper, soaked in warm water and finely chopped; 2 Tbsp olive oil (30 ml); Coarse salt and freshly cracked black pepper, to taste; 1 avocado, peeled and diced; 2 green onions, sliced; ¾ cup grape tomatoes, halved (175 ml); Extra virgin olive oil, for drizzling over salad, optional

Potato Salad with Avocado and Grilled Scampi

YIELDS

4 servings

This salad also works well with crab or shrimp as a substitute for the scampi. If using crabmeat, use canned or frozen cooked crabmeat to save time, instead of fussing with picking the crabmeat out of the shell.

Ingredients

Potatoes

1 ½

lb(s) red new potatoes, cut into squares (681 grams)

Dressing

Tbsp mayonnaise (store bought is fine) (30 ml)

tsp Dijon mustard (10 ml)

cup plain yogurt, preferably full fat (60 ml)

juice of one lime

clove garlic, minced

handful fresh cilantro, chopped

Coarse salt and freshly cracked black pepper, to taste

Grilled Scampi Tails

Scampi tails, peeled, tail on

dried chipotle pepper, soaked in warm water and finely chopped

Tbsp olive oil (30 ml)

Coarse salt and freshly cracked black pepper, to taste

Assembly

avocado, peeled and diced

green onions, sliced

cup grape tomatoes, halved (175 ml)

Extra virgin olive oil, 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, yogurt, lime juice, garlic to a small bowl. Whisk to combine. Add cilantro and season with salt and pepper. Cover and refrigerate and set aside.

Step 3

Preheat grill to high.

Step 4

Toss scampi in a large bowl with chopped chipotle and olive oil. Season the scampi with salt and pepper.

Step 5

Turn heat to medium and grill the scampi until just cooked through, about 5 minutes. Cool to room temperature

Step 6

Add green onion, grape tomatoes and avocadoes to the potatoes in a large bowl. Gently toss the potatoes with the dressing to evenly coat. Season to taste. Add scampi to salad and gently toss. Drizzle salad with extra virgin olive oil if desired.

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Potato Salad with Avocado and Grilled Scampi