Author Notes
This is a variation of a warm potato salad that incorporates cubed avocado and roasted jalapeno peppers. —Michael Hultquist
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Ingredients
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6
small yellow potatoes
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2
roasted jalapeno peppers, chopped
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1/4 cup
diced red onion
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4
garlic cloves, diced
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1
medium sized avacado, peeled, pitted and diced
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2 tablespoons
tablespoons olive oil
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1
Juice from half a lemon
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Salt to taste
Directions
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Clean the potatoes and dice them.
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Boil them in salted water until tender
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Drain and add them to a mixing bowl.
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Add onion, garlic and jalapenos.
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Add lemon juice and oil and lightly toss.
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Add avocado, season with salt, toss very lightly, and serve.
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