Mexican Potato Salad
Recipe courtesy: Colorado Department of Agriculture and Torey Jones.
Servings: 4
2 pounds Colorado potatoes, peeled, diced small and cooked in boiling, salted water until just tender
1/3 cup finely chopped red onions
1/4 cup finely chopped red bell pepper
1 tablespoons minced garlic
4 firm, ripe avocados, peeled, pitted and diced small
1 tablespoons minced Jalapeno (can use canned green chilies for a milder taste)
1/3 cup good quality olive oil
2 tablespoons lime juice
one 1-ounce package of fresh cilantro, leaves picked and chopped finely
Kosher salt
Freshly ground black pepper
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