Ingredients for Avocado Cilantro Potato Salad
- 1.5 pounds diced potatoes
- 1/2 cup finely chopped red onion
- 2 cloves finely chopped garlic
- Kosher Salt, to taste
- Black Pepper, to taste
- 1/4 cup extra virgin olive oil
- 2 ripe avocados, mashed
- 2 tablespoons fresh lime juice
- 1-2 jalapeños, seeded and minced
- 1/2 cup chopped fresh cilantro leaves
- Cumin
- enough cold, salted water
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How to Make Avocado Cilantro Potato Salad
- Place 1.5 pounds of diced potatoes in a medium saucepan with enough cold, salted water to cover. Bring to a boil.
- Reduce heat to a simmer and cook potatoes until tender, about 10-12 minutes. Test with a fork for doneness.
- Drain potatoes and immediately rinse under cold running water to stop the cooking process. Set aside to cool.
- While potatoes cool, finely chop 1/2 cup red onion and 2 cloves garlic. In a large bowl, combine the cooled potatoes, onion, and garlic. Season generously with salt and pepper.
- Drizzle 1/4 cup extra virgin olive oil over the potato mixture and toss gently to coat.
- Add 2 ripe avocados, mashed; 2 tablespoons lime juice; 1-2 jalapeños, seeded and minced (adjust to your spice preference); and 1/2 cup chopped fresh cilantro. Gently toss to combine, being careful not to overmix and mash the avocados too much.
- Taste and adjust seasoning with salt, pepper, and lime juice as needed.
- Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
12g
Carbs
11g
