Michoacan Chunky Avocado and Potato Salsa

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.

• Ready In: 20 mins
• Yields: 4 cup

Ingredients

• 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
• 1⁄4 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.