Avocado Pico de Gallo Potato Salad

Avocado Pico de Gallo Potato Salad

Recipe by Marla Meredith, from the blog Family Fresh Cooking

Instructions

ROASTED POTATOES:

Preheat oven to 400 degrees F with the rack in the middle. Toss potatoes with olive oil, garlic salt and pepper. Place them on a baking tray in a single layer. Roast for about 25 minutes or until cooked through and a bit golden. Set the potatoes aside to cool; once cooled, cut each potato in half.

PICO DE GALLO:

In a large bowl, place the cooled potatoes with all of the pico de gallo ingredients, gently folding in cilantro and 1 chopped avocado last. Adjust seasonings to taste and add some jalapeño if you want some spice. Top potato salad with the additional chopped avocado and micro greens.

Servings

4-6

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Ingredients

ROASTED POTATOES:

1 pound potatoes, mini, multi-colored

Olive oil

Garlic salt

Pepper

PICO DE GALLO:

2 Avocados from Peru, cut into 1/2 inch pieces (toss with some lime juice to preserve color)

2 tomatoes, yellow, diced, seeds removed

2 tomatoes, red, diced, seeds removed

2 shallots, diced

1/4 cup olive oil

1/4 cup lime juice, fresh

1/4 cup cilantro, fresh, chopped

1/4 teaspoon sweet smoked paprika

1/4 teaspoon garlic powder

LIME ZEST:

Add optional spice: 1/2-1 jalapeño, diced

Micro greens, for topping