Potato Avocado Salad

photo by Chef Jean





- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2-3
ingredients
- 8 small red potatoes, washed and quartered
- 3 tablespoons lemon juice
- 3 tablespoons minced fresh chives
- 2 tablespoons extra virgin olive oil
- 1⁄4 teaspoon pepper
- 1⁄4 - 1⁄2 teaspoon salt, to taste
- 1 firm ripe Hass avocado, peeled pitted and diced (I use 2)
directions
- In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
- Place cooked potatoes in a large bowl.
- Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
- Finally, gently toss in the diced avocado.
- Serve warm or chilled.
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Reviews
-
This was an interesting potato salad, my DH loved this potato salad as it didn't have hardboiled eggs in it which he hates. I liked it, but felt the lemon juice was a little overpowering, and I felt it needed some more herbs. I served it hot and added the avocados in at the last moment. Made for ZWT 2011.
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RECIPE SUBMITTED BY
*Parsley*
United States