Author Notes
Creamy avocado and potatoes bathed in a spicy Hatch chile vinaigrette. 'Nuff said. —CherylDLee
Ingredients
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1 1/2 pounds
small yellow potatoes
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2
roasted Hatch chiles, peeled and seeded
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1/2 cup
white balsamic vinegar
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1/4 teaspoon
sea salt
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1/4 cup
extra virgin olive oil
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1/2
medium red onion, chopped
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3
large avocados, diced
Directions
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In a large saucepan, boil the potatoes until tender. Rinse with cold water, until cooled.
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Meanwhile, in a small food processor puree the chiles, vinegar and salt.
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Add the olive oil, and blend until emulsified and slightly thickened.
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Cut the potatoes in half, place into a large bowl.
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Add the onions and vinaigrette, stirring to combine.
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Add the avocados and gently stir to coat with the dressing.
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Serve immediately or refrigerate until ready to serve.
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