Thursday, February 3, 2011

Creamy Potato Salad with Avocado


All I hear about anymore is how much snow is covering the nation.  But not here.  Here it feels like summer.  Granted, summers here in Oregon are cool, but it's still summer.  Sun, beach, 65 degrees,  You can bet I've been wearing flip flops and wishing that the summer produce was in so I could make a pie.  But I'll go for the next best thing and make a potato salad.  Doesn't it just sound like a picnic on the grass?


Creamy Potato Salad with Avocado
from Vegan Visitor

1 1/2 lbs new potatoes, scrubbed
1 large ripe avocado
Juice of 1/2 lemon
1/4 teaspoon salt, or to taste
Freshly ground black pepper
2 tablespoons mixed chopped herbs (I used sage, garlic powder, coriander, and dill.)
Steam the potatoes until they are just fork tender but al dente.  Cool until the potatoes can be handled, then quarter.  Peel and dice the avocado and combine with the potatoes and lemon juice in a large bowl.  Stir in the herbs, then season with salt and pepper to taste.  Toss well to coat everything and to break down some of the softened avocado.

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