Mexican-Style Potato Salad With Avocado and Jalapeño

Warm sunny days outside the window remind me that it's time to start enjoying cool creamy potato salads again. And with the deadline for this month's No Croutons Required roundup just days away, it's also a great opportunity to remind readers of this month's Mexican theme with this lovely Mexican-Style Potato Salad With Avocado and Jalapeño.

Adapted from a recipe seen on the Food Network, tangy sour cream, lime juice and cilantro combine with spicy chili powder and crunchy hot jalapeño peppers for a dressing that's loaded with zest and flavour. Poured over a refreshing mix of potatoes and fresh vegetables, this is one salad that didn't last long on the table!

Mexican-Style Potato Salad With Avocado and Jalapeño

Salad:

2 lbs. red potatoes, cut into pieces
2 jalapeño peppers, seeded and cut into thin matchsticks
1 avocado, peeled and diced
1/2 celery stalk, diced

Dressing:

1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons Dijon or hot mustard
juice of 1 lime
1/2 teaspoon chili powder
1/4 teaspoon sea salt, or to taste
fresh ground black pepper

Garnish:

2 green onions, sliced
chili powder or hot paprika

Cover potatoes with cold water in a medium saucepan. Bring to a boil, reduce the heat to medium-high, and cook for 15 minutes or until the potatoes are tender to a fork. Remove from heat, drain well, and let cool to room temperature.

In a small bowl, whisk together the dressing ingredients and set aside.

Place the potatoes, jalapeños, avocado and celery in a large mixing bowl. Gently toss the vegetables with the dressing. Garnish with green onions and a sprinkle of chili powder or hot paprika.

Serve cold or at room temperature. Serves 4 to 6.

Other potato salad recipes you may enjoy:
Potato Radish Salad
Potato Salad With Blue Cheese Dressing

On the top of the reading stack: Penguin Classics Netochka Nezvanova by Fyodor Dostoyevsky

Audio Accompaniment: Autour De La Lune by Biosphere