This is so easy and so good! An excellent alternative to “classic” potato salad. Mixes up quickly with store-bought guacamole although making your own is simple & quick.
Adapted from a recipe by Isa Chandra
Servings: 6Prep Time: 30 Cook Time: 30
2 lbs potatoes, cut into 3/4 inch chunks (fingerlings or small red potatoes)
1 smallish cucumber, diced very small
1 fresh tomato, also diced
2-3 green onions, chopped/sliced
Optional for Guacamole:
2 tablespoons lime juice, from a lime or two
1/2 tsp salt
1/4 teaspoon ground cayenne pepper (optional)
1 plum tomato, chopped
1 small red onion, diced small
Boil potatoes until fork-tender (15-20 minutes). Drain and cool.
Put the potatoes, cucumbers, diced tomatoes, and green onion in a large mixing bowl and mix them up. Add the guacamole and mix well. Wrap tightly and chill until ready to use. Don’t store overnight as avocado may brown! Before serving, top with chopped green onion tops.
Optional homemade guacamole: Split each avocado in half, remove the seed and scoop the avocados into the food processor. Add the lime juice and salt and puree until smooth. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion. Taste and add salt & pepper as needed.
(No food processor? Use a medium mixing bowl and grab a fork in each hand – mash & stir away!)
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