Mexican-Style Potato Salad With Avocado and Jalapeño

Warm sunny days outside the window remind me that it's time to start enjoying cool creamy potato salads again. It's also a great opportunity to try this lovely Mexican-style potato salad with avocado and jalapeño.

Tangy sour cream, lime juice and cilantro combine with spicy chili powder and crunchy hot jalapeño peppers for a dressing that's loaded with zest and flavor. Poured over a refreshing mix of potatoes and fresh vegetables, this is one salad that didn't last long on the table!

Mexican-Style Potato Salad With Avocado and Jalapeño

Recipe by Lisa Turner Cuisine: Mexican Published on May 17, 2010 Cool and creamy potato salad with avocado and jalapeños dressed with a tangy and zesty Mexican-style dressing Preparation: 15 minutes Cooking time: 15 minutes Print this recipe Salad: 2 lbs (900 g) red potatoes, cut into pieces 2 jalapeños, seeded and cut into thin matchsticks 1 avocado, peeled and diced 1/2 celery stalk, diced Dressing: 1/3 cup sour cream 2 tablespoons mayonnaise 2 teaspoons Dijon or hot mustard juice of 1 lime (2 tablespoons) 1/2 teaspoon chili powder 1/4 teaspoon sea salt, or to taste fresh ground black pepper Garnish: 2 green onions, sliced chili powder or hot paprika Instructions: Cover potatoes with cold water in a medium saucepan. Bring to a boil, reduce heat to medium-high, and cook for 15 minutes or until the potatoes are tender to a fork. Remove from heat, drain well, and let cool to room temperature. In a small bowl, whisk together the dressing ingredients and set aside. Place the potatoes, jalapeños, avocado and celery in a large mixing bowl. Gently toss the vegetables with the dressing. Garnish with green onions and a sprinkle of chili powder or hot paprika. Serve at room temperature or chill for 30 minutes and serve cold. Makes 4 to 6 servings

Other potato salad recipes you may enjoy:
Potato Radish Salad
Potato Salad With Blue Cheese Dressing

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