Creamy Avocado with a Touch of Heat

Welcome back to my Summer Salad Series — one chilled salad at a time.

This is not my mom’s potato salad. Which I loved growing up. Hers was a treat each time and seemed like an hours-long process. That’s probably why she only did two, maybe three, times a year.

She’d bring out her largest blue Pyrex mixing bowl and you knew it was potato salad day. Early in the morning, Mom would peel the potatoes while the eggs boiled. Then boil, cool and dice the potatoes. She would add celery, mustard, Miracle Whip*, onion, salt and pepper to taste.

*Growing up it seemed you were either a Miracle Whip or Hellman’s Mayonnaise family. I think I was a teenager before I ever had Hellman’s at a friend’s house. I liked them both.

We could hardly wait until supper when the salad would be nicely chilled. Served with whatever Dad had grilled. Good memories with delicious food.

It was a rarity though when I would add either condiment to a sandwich. Then a few years ago, I decided to make a radical switch. Recipes that called for mayo, I’d replace with avocado. I’m glad I did. Now I use avocado in many recipes, several different ways.

Once you try my Guac Potato Salad, you’ll understand why. My mouth is watering thinking about it. I need to add potatoes to my grocery list.

Here’s the recipe for you.

Recipe #4— Guac Potato Salad
~ Ingredients — 2 Servings ~ the measurements are guesstimates

• 4- 6 red medium-sized potatoes, sliced and quartered
• 1/2 avocado, mashed
• 1 garlic clove, minced
• 1/3 scallions or onion, sliced and diced
• 1/4–1/2 jalapeno, seeded, sliced and diced
• 1/4 c cilantro
• 1/2 lime, juiced
• Several grinds of black pepper, to taste

Instructions

Step 1 — Slice and quarter the potatoes. Place in a microwaveable bowl with a little bit of water in the bottom. Microwave for 2 1/2–3 minutes. You want to be able to pierce the potatoes with a knife but still firm. Drain and refrigerate until cooled.

Step 2 — Mash the avocado and whip with a fork.

Step 3 — Add the rest of the ingredients to the avocado. Stir well.

Step 4 — Combine the avocado mixture with the potatoes a spoonful at a time. The avocado mixture should complement the potatoes and not overpower the dish.

Bonus — Extra avocado mix makes for a terrific veggie dip and appetizer before dinner.

Step 5 — It’s time to eat. Bon appétit!

Nutritional Facts

• Red potatoes are sodium-free and rich with potassium
• The red potato skin provides fiber while the inside provides vitamin C
• Red potatoes contain B vitamins and iron
• Red potatoes help maintain a healthy blood pressure, they’re gluten-free & fat free and help you feel full longer
• Avocados are an excellent source of nutrients — protein, fiber, carbs, folate, and vitamins C, E, K, B2, B3, B5 & B6
• Avocados also contain minerals — magnesium, potassium, copper and manganese

Eat Well! Stay Well! Live Well!