Heidi made this yummy potato salad...I was thrilled because i love potato salads and have my fair share of recipes for them...but I don't have this recipe. She adapted it from one by Emeril Lagasse, and it was spicy and cool.
Cilantro-Avocado Potato Salad
- 2 pounds potatoes, peeled, small diced, and cooked in boiling salted water until tender, drained
- 1/3 cup finely minced red onions
- 1 TBS minced garlic
- Kosher salt and freshly ground black pepper
- 3 TBS Extra-Virgin Olive oil
- 4 firm-ripe avocados, peeled, pitted, and diced
- 2 TBS fresh lime juice
- 1 TBS minced jalapeno
- 1 ounce package cilantro, leaves picked and finely chopped
Combine potatoes, onions, and garlic in a large bowl and sprinkle with 1/2 teaspoon salt and 3 turns pepper. Add olive oil, tossing to coat. Add the avocados, lime juice, jalapenos, and cilantro, and toss well to combine. Adjust seasoning with salt and pepper to taste. Cover and refrigerate 1 hour before serving.
courtesy Heidi Tyler, adapted from Emeril Lagasse
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