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Guacamole Potato Salad

Ingredients

2 lbs. 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 tsp. salt, or to taste

Directions

  1. Place 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.
  2. Cut potatoes in bite-sized pieces (quarter or dice depending on size of potato). Place in a large bowl.
  3. Stir in remaining ingredients, adjust 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.