- 2 pounds small red potatoes, cleaned
- 2 ripe, Fresh California Avocados, peeled, seeded and mashed
- 2 cloves garlic, minced
- 2 green onions, whites only, finely chopped
- 1 large serrano pepper, seeded and minced
- 1/2 teaspoon salt, or to taste
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Place the potatoes in a microwave-safe bowl. Cover with water and microwave on high for 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with gentle resistance. Continue cooking if not done; otherwise carefully drain the potatoes and refrigerate them until cold.
Cut the potatoes in bite-size pieces (quarter or dice depending on size of potato). Place in a large bowl.
Stir in the remaining ingredients, adjust the salt to taste and serve immediately.
Serving Suggestion: If made in advance, sprinkle generously with lemon juice and place a layer of plastic wrap right on the surface of the Guacamole Potato Salad and refrigerate. Before serving, taste the salad and add additional mashed California Avocado if needed.
Nutrition Information Per Serving: Calories 140; Total Fat 6 g (Sat 1 g, Trans 0 g, Poly 0.7 g, Mono 3.5 g); Cholesterol 0 mg; Sodium 45 mg; Potassium 710 mg; Total Carbohydrates 21 g; Dietary Fiber 4 g; Total Sugars 1 g; Protein 3 g; Vitamin A 70 (IU); Vitamin C 26 mg; Calcium 18 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 54 mcg; Omega 3 Fatty Acid 0.06 g
% Daily Value*: Vitamin A 1%; Vitamin C 45%; Calcium 2%; Iron 6%
**Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe provided by California Avocado Commission. Copyright ©2013