Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Avocado Potato Salad




Source of Recipe


California Avocado Commission


List of Ingredients




6 medium red potatoes, unpeeled, cut in 1-inch cubes
2 avocados, peeled, pitted, cubed
2 tablespoons fresh lime juice
1/2 cup chopped sweet onion
1/4 cup fresh cilantro leaves, chopped

DRESSING
1/4 cup fresh lime juice
2 cloves crushed garlic
2 tablespoons honey-mustard
2 teaspoons sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 cup nonfat plain yogurt

Recipe



SALAD: Boil diced potatoes in large pot until just tender. While potatoes boil, cube avocados and toss with 2 tablespoons lime juice; set aside. Drain potatoes and place in bowl of cold water. When potatoes have cooled, drain well and place in large salad bowl.

DRESSING: Whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in medium bowl. Taste dressing and adjust seasonings. Pour dressing over potatoes and toss. Gently fold in avocado, onion and cilantro. Serve at room temperature, or cover tightly with plastic wrap and chill until serving. (Can be prepared up to three hours in advance.) Serves 8