Place 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. Carefully drain the potatoes and refrigerate until cold, about 2 hours.
Create a new picnic and party tradition with this delicious Patriotic California Avocado Potato Salad made with “red, white, and blue” potatoes and Fresh California Avocados. With only six ingredients this tasty side dish is surprisingly simple to make with the added bonus of providing an excellent source of Vitamin C, while being a low-sodium dish.
Servings and Ingredients
|2 lbs. small red, white and blue potatoes, cleaned and unpeeled|
|2 ripe fresh California Avocados, peeled, seeded, and mashed|
|2 clove(s) garlic, minced|
|2 green onions, finely chopped|
|Hy-Vee salt, to taste|
Things To Grab
- Large microwave-safe bowl
- Large bowl
Cut cooled potatoes into bite-size pieces and place in a large bowl. Stir in avocados, garlic, green onions, and serrano pepper. Season, to taste with salt and serve immediately.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 45mg
- Total Carbohydrates: 21g
- Protein: 3g
Courtesy of California Avocado Commission