Avocado and Potato Salad with Hatch Chile Vinaigrette

July 13, 2014

Author Notes: Creamy avocado and potatoes bathed in a spicy Hatch chile vinaigrette. 'Nuff said.CherylDLee

Serves: 6


  • 1 1/2 pounds small yellow potatoes
  • 2 roasted Hatch chiles, peeled and seeded
  • 1/2 cup white balsamic vinegar
  • 1/4 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • 1/2 medium red onion, chopped
  • 3 large avocados, diced
In This Recipe


  1. In a large saucepan, boil the potatoes until tender. Rinse with cold water, until cooled.
  2. Meanwhile, in a small food processor puree the chiles, vinegar and salt.
  3. Add the olive oil, and blend until emulsified and slightly thickened.
  4. Cut the potatoes in half, place into a large bowl.
  5. Add the onions and vinaigrette, stirring to combine.
  6. Add the avocados and gently stir to coat with the dressing.
  7. Serve immediately or refrigerate until ready to serve.

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