Mexican Potato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g potato (s), waxy in slices
- 1 avocado (s), ripe
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, crushed
- 1 onion (s), chopped
- 2 large tomatoes, sliced
- 1 chilli pepper (s), green, chopped
- 1 yellow pepper (s), cut into strips
- 1 tablespoon coriander, freshly chopped
- salt
- pepper
For the set:
- 4 lemon (s) wedges
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in a saucepan with boiling water for 10-15 minutes. Drain and let cool.
- Meanwhile, cut the avocado in half and remove the stone. Remove the pulp with a spoon and place in a bowl.
- Mash the avocado with a fork, stir in the olive oil, lemon juice, garlic clove and onion. Cover the bowl with cling film and set aside.
- Mix the tomatoes, chilli and peppers together and place in a bowl with the potatoes.
- Pour the avocado mixture over it. Sprinkle with coriander. Season to taste and garnish with the lemon wedges and serve.
- The salad becomes particularly Mexican if you replace the lemon juice with lime juice.
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