From Rachael Ray - Guacamole Potato Salad
Posted at: 06/25/2013 9:38 AM
Guacamole Potato Salad
Photo: Rachael Ray
Create a new picnic and party tradition with this delicious Guacamole Potato Salad made with red potatoes and Fresh California Avocados. With only six ingredients, it is surprisingly simple to make and tastes good – with the added bonus of providing 45% daily value of Vitamin C and being a low sodium dish (less than 140 mg of sodium per serving).
2 pounds small red potatoes, cleaned
2 ripe, Fresh California Avocados, peeled, seeded and mashed
2 cloves garlic, minced
2 green onions, whites only, finely chopped
1 large serrano pepper, seeded and minced
1/2 teaspoon salt, or to taste
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting.
Place the potatoes in a microwave-safe bowl. Cover with water and microwave on high for 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with gentle resistance. Continue cooking if not done; otherwise carefully drain the potatoes and refrigerate them until cold.
Cut the potatoes in bite-size pieces (quarter or dice depending on size of potato). Place in a large bowl.
Stir in the remaining ingredients, adjust the salt to taste and serve immediately.
Serving Suggestion: If made in advance, sprinkle generously with lemon juice and place a layer of plastic wrap right on the surface of the Guacamole Potato Salad and refrigerate. Before serving, taste the salad and add additional mashed California Avocado if needed.