Avocado Cilantro Potato Salad Recipe

Ingredients for Avocado Cilantro Potato Salad

• 1.5 pounds potatoes, diced
• Red Onion
• 2 cloves garlic, minced
• Kosher Salt
• Black Pepper
• Extra Virgin Olive Oil
• 2 ripe avocados, mashed
• Fresh Lime Juice
• Jalapenos
• Cilantro Leaves
• Cumin

How to Make Avocado Cilantro Potato Salad

1. Place 1.5 pounds of diced potatoes in a medium saucepan with enough cold, salted water to cover. Bring to a boil.
2. Reduce heat to a simmer and cook potatoes until tender, about 10-12 minutes. Test with a fork for doneness.
3. Drain potatoes and immediately rinse under cold running water to stop the cooking process. Set aside to cool.
4. 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.
5. Drizzle 1/4 cup extra virgin olive oil over the potato mixture and toss gently to coat.
6. 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.
7. Taste and adjust seasoning with salt, pepper, and lime juice as needed.
8. Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow flavors to meld before serving. Enjoy!