Michoacan Chunky Avocado and Potato Salsa

Recipe by Rinshinomori
READY IN: 20mins
YIELD: 4 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan bring a water to a boil and add the potato. Cook the potato for about 15 minutes or until just tender.
  • Drain and dice the potato into 1/4-inch pieces. Place into a bowl.
  • 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.
  • 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.
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