Michoacan Chunky Avocado and Potato Salsa

Rinshinomori's Note:

I learned how to make this during my chef assistant days at Draeger's Cooking School. This is a very different salsa because it uses a potato. Please use waxy white potato, Yukon, or red potato for this dish.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 4 cup

• 1 white potato , waxy, quartered, peeled
• 2 Hass avocadoes
• 4 tomatoes , juiced and chopped
• 1 onion , white, medium, finely chopped
• 6 serrano chili peppers , stemmed and finely chopped
• ¼ cup cilantro , chopped
• pepper
• salt
• 1 lime, juice of

Directions:

1. In a saucepan bring a water to a boil and add the potato. Cook the potato for about 15 minutes or until just tender.
2. Drain and dice the potato into 1/4-inch pieces. Place into a bowl.
3. Cut the avocado in half lengthwise and remove the pit. Peel the skin and dice the avocado about 1/4-inch pieces. Add the avocado to the diced potato.
4. Mix in the tomato, onion, chiles, cilantro, salt, pepper and lime juice and combine with avocado and potato mixture. Add more salt if needed and serve at room temperature.

Reviews

[Enjolinfam]

Yum! This was sooooooooo good! We just filled corn tortillas with this for an awesome lunch! I added a couple of spoonfuls of salsa, green chilies instead of chili peppers, and green onion. We'll be having this again! I agree with magpie diner that this is so versatile! Love it! Made for Aussie swap Feb 2011.

[magpie diner]

This is lovely and fresh - love the potato twist. I made exactly as written except left out the chili peppers, just based on who we had over that day. It was still great - and used the leftovers next day for a cheese/cracker platter and my guests thought it was fantastic. Very versatile. Thanks!! Made for ZWT5, Cooks with Dirty Faces Team.