Avocado Potato Salad
Flavorful, colorful, and absolutely delicious. Meat lovers can add some crunchy bacon bits.
- 1.5 pounds very little white or red potatoes
- 2 large avocados, halved, seeded, and peeled
- 1 clove garlic cloves, minced
- 1/4 cup fresh cilantro leaves, chopped
- 2 olive oil
- 1 large hard-boiled eggs, peeled & diced
- 1 medium red bell pepper, diced
- 1/2 cup red onion diced
- 1/2 lime, juiced + 1 teaspoon lime zest
- 2 teaspoons fresh oregano or 1 teaspoon dry
- 1 teaspoon white wine or white vinegar
- 3 celery ribs, finely chopped
- salt and pepper to taste
- 1/2 cup crumbled feta, optional
In a large saucepan, cover potatoes with water and season with salt. Bring to a boil and then simmer for 15 minutes or until potatoes are fork-tender. Drain and run under cold water until cool enough to cut in half.While potatoes are cooking, bring a small saucepan of water to a slight boil. Add eggs, cook for 7 minutes. Remove from pan, drain, and run cold water over eggs. After they cool, peel, and then roughly chop.In a separate bowl, mash the avocado flesh with a fork or potato masher, add the olive oil, egg, bell pepper, onion, cilantro, lime juice, zest, oregano, vinegar, and celery. Gently mix together with a rubber spatula.Add the avocado mixture to the potatoes and mix everything together using a rubber spatula.Season to taste with salt and black pepper and garnish with feta, if desired. Enjoy immediately or cover and refrigerate.