Mexican Potato Salad
Salads • Mexican
Description
Mexican Potato Salad
Ingredients
- Salad Potatoes 4 pieces
- Avocado 1 piece
- Tomatoes 2 pieces
- Olive Oil 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Garlic 1 clove
- Onion 1 head
- Ground ancho chili pepper 1 piece
- Sweet Pepper 1 piece
- Cilantro 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the potatoes, cut them, and boil until soft. Drain and set aside.
Step 2
Cut the avocado in half, remove the pit, and mash the flesh with a fork (you can scoop the flesh out of the skin with a spoon and mash it with a fork).
Step 3
Add olive oil, lemon juice, crushed garlic, and finely chopped onion to the avocado. Mix well, cover the bowl with plastic wrap to prevent the avocado from browning.
Step 4
Transfer the finely chopped tomatoes, chili, and yellow pepper to a salad bowl with the boiled potato pieces.
Step 5
Top with the avocado mixture and sprinkle with chopped cilantro. Season with salt and pepper to taste, and serve with lemon wedges.
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