Roasted Jalapeno, Potatoes and Avocado Salad

July  9, 2014
2 Ratings
  • Serves 4
Author Notes

This is a variation of a warm potato salad that incorporates cubed avocado and roasted jalapeno peppers. —Michael Hultquist

What You'll Need
  • 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.

See what other Food52ers are saying.

1 Review

John B. July 10, 2014
Hmm. I like the sound of this. I might roast the garlic along with the peppers to sweeten them up, but that's just me. Making tonight to serve with extra thick grilled Pork Tenderloin Chops. Thanks!