Mexican-Style Potato Salad With Avocado and Jalapeño

Mexican-Style Potato Salad With Avocado and JalapeñoWarm 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 JalapeñoMexican-Style Potato Salad With Avocado and Jalapeño
Recipe by
Adapted from Food Network
Cuisine: Mexican
Published on May 17, 2010

Cool and creamy potato salad with avocado and jalapeños dressed with a tangy and zesty Mexican-style dressing

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Salad:
  • 2 lbs (900 g) red potatoes, cut into pieces
  • 2 jalapeños, 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 (2 tablespoons)
  • 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
Instructions:
  • Cover potatoes with cold water in a medium saucepan. Bring to a boil, reduce 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 at room temperature or chill for 30 minutes and serve cold.

Makes 4 to 6 servings
Mexican-Style Potato Salad With Avocado and Jalapeño
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

12 comments:

Priya (Yallapantula) Mitharwal said...

Lovely and delicious looking potatoes. Would love to have it now :)

Choclette said...

I love avocado in just about anything or on it's own, so I couldn't fail to enjoy this salad - which actually sounds quite good even without the avocado.

Jacqueline said...

Nice salad Lisa, i have some similar flavours in mind. It all depends on Graham remembering to buy the avocadoes and buying ripe ones if he does. Oh, here he is :)

Lisa said...

This recipe sounds divine!

Kirsten Lindquist said...

Wow! Sounds fantastic (and thanks for the reminder!)

rekhas kitchen said...

Fantastic salad Lisa.....

Curry Leaf said...

Mouthwatering salad Lisa.I will be posting mine before the deadline.

Saswati said...

Lisa long time,hope you remember me:) the salad looks sumptuous and mouthwatering!

dining room sets said...

I am a certified potato lover and I can't stand a day without any potato! I love this one! Thanks for another new recipe!

Ricki said...

This does look amazing, Lisa. And with summer basically here, potato salad will definitely be on the menu soon. . . nice to see one with a little bit of a different twist in flavors.

Al_Pal said...

Hi! I was link-surfing today and found this from a deviled egg recipe!

OMG, this is amazing!!! SO yummy. I altered it.

I bought [thought I bought?] jalapeños, but then couldn't find them, so I used green onions. it came out great!

1 bunch green onions, 2 avocados, 4 russet potatoes, 3 celery stalks, 1/2 cup sour cream, 2.5 heaping tablespoons mayo, don't have chili powder, looked it up, used ~2/3 tsp cumin & 1/3 tsp cayenne pepper. [omitting the paprika, garlic powder, and oregano] Oh, and I put in a lot of cilantro, too!

SO yum, for serious. I'll make this again. (& try it with the jalapeños sometime!)

May I publish this as a clearly-marked altered recipe, with link back to this page? Please and thanks for considering it. ;D

Lisa said...

Sure, you can post the recipe with a link back to my original recipe. Glad you enjoyed the dish.