HASS AVOCADO AND RED POTATO SALAD
Makes enough for four sandwiches
Ingredients
• 2 Pounds red potatoes, cut into 1-inch cubes
• 1 Cup low-fat mayonnaise
• 5 tsps cider vinegar
• 2 tsps Dijon-style mustard
• ¾ tsp ground black pepper
• ¾ tsp salt
• 4 green onions, sliced
• 2 large, ripe Hass avocados, halved, pitted, peeled and chopped into 1/2-inch pieces
Instructions
Place potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork.
Drain well and pour into bowl.
Combine mayonnaise, vinegar, mustard, salt and pepper.
Add dressing and green onions to potatoes and gently toss. Stir in avocados.
Refrigerate for 4 hours or overnight to allow flavors to blend.
Recipe courtesy of the Hass Avocado Board
www.avocadocentral.com
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