Roasted Jalapeno, Potatoes and Avocado Salad

By Michael Hultquist
July 9, 2014
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Author Notes: This is a variation of a warm potato salad that incorporates cubed avocado and roasted jalapeno peppers.Michael Hultquist

Serves: 4

  • 6 small yellow potatoes
  • 2 roasted jalapeno peppers, chopped
  • 1/4 cup diced red onion
  • 4 garlic cloves, diced
  • 1 medium sized avacado, peeled, pitted and diced
  • 2 tablespoons tablespoons olive oil
  • 1 Juice from half a lemon
  • Salt to taste
  1. Clean the potatoes and dice them.
  2. Boil them in salted water until tender
  3. Drain and add them to a mixing bowl.
  4. Add onion, garlic and jalapenos.
  5. Add lemon juice and oil and lightly toss.
  6. Add avocado, season with salt, toss very lightly, and serve.

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