Create a new picnic and party tradition with this delicious Guacamole Potato Salad made with red potatoes and Fresh California Avocados. With only six ingredients it is surprisingly simple to make and taste good with the added bonus of providing 45% of the Daily Recommended Intake of Vitamin C, while being a low sodium dish (less than 140 mg of sodium per serving).
Guacamole Potato Salad
Nutritional Highlights (per serving)
|2||lb.||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||tsp.||salt, or to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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. Continue cooking if not done, otherwise carefully drain the potatoes and refrigerate them until cold.
- Cut potatoes in bite-sized pieces (quarter or dice depending on size of potato). Place in a large bowl.
- Stir in remaining ingredients, adjust 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.
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%