RCI-VG.002.0024.001
California Avocado Potato Salad
California Avocado Potato Salad from the Recidemia collection
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1/3 Cups
- 2 tsp
- ¾ Cup
- ¼ Cup
- Diced1 ½ quartscooked red new potatoes
- 1 Cup
- 1 Cup
- 2 Pounds
- ½ Cup
- cilantro sprigs or celery leaves for garnish - As needed1 unit
Method
1
Whisk together fresh lemon juice, finely chopped garlic, mayonnaise, and olive oil in a large bowl until smooth and well combined.
2
Add the diced cooked red potatoes, diced celery, and chopped sweet onion to the dressing, then gently fold to coat all ingredients evenly.
3
Halve the California avocados lengthwise, remove the pits, and scoop the flesh into a separate bowl, then gently dice into bite-sized pieces.
4
Fold the diced avocado and chopped cilantro into the potato mixture with a gentle hand to avoid breaking up the avocado.
5
Taste and adjust seasoning as needed, then transfer to a serving bowl or individual plates.
6
Garnish with cilantro sprigs or celery leaves and serve immediately or chilled.