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. And with the deadline for this month's No Croutons Required roundup just days away, it's also a great opportunity to remind readers of this month's Mexican theme with this lovely Mexican-style potato salad With avocado and jalapeño.

Adapted from a recipe seen on the Food Network, 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 flavour. 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 Adapted from Food Network 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 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

On the top of the reading stack: Penguin Classics Netochka Nezvanova by Fyodor Dostoyevsky

Audio Accompaniment: Autour De La Lune by Biosphere