I am always looking for recipes that are quick easy and delicious. Here is one that meets all three of those criteria.
Creamy Avocado Potato Salad
2 lbs baby Yukon Gold potatoes, cut into 3/4 inch chunks
1 tablespoon cilantro
1 tablespoon of coconut oil
2 cloves of garlic
2 ripe avocados
2 tablespoons lime juice
1/2 tsp salt
1/4 teaspoon ground chili powder
1 tablespoon of fresh salsa or pico de gallo
1/4 cup red onion, diced
1/4 cup of diced celery
Directions:
Put the potatoes in a pot and cover with cold water. Cover the pot and bring the water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork. Drain and set aside to cool.
In a skillet place coconut oil, onion, celery, garlic, chili powder
In a small bowl mash the avocado, lime juice with the salsa and cilantro until completely mixed.
Put the potatoes in a large mixing bowl. Add the avocado mixture and mix well, being sure not to mash the potatoes (I used a large metal spoon).
*If you like it spicy add jalapenos….
Enjoy!
Fit Chic
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