Guacamole Potato Salad

Guacamole Potato Salad

  Ready in : 95 mins

Guacamole Potato Salad requires around 1 hour and 35 minutes from start to finish. This recipe makes 4 servings with 223 calories, 8g of protein, and 1g of fat each. For $1.41 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Foodista requires juice of lime, nonfat greek yogurt, onion, and chilies. It is perfect for The Fourth Of July. It works well as a side dish. 1 person found this recipe to be yummy and satisfying. It is a reasonably priced recipe for fans of Mexican food. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 57%, this dish is pretty good. Similar recipes include Guacamole Stuffed Potato Skins, Sweet Potato Lime Guacamole, and Hasselback sweet potato with guacamole.

Ingredients

chili powder

chili powder

2 TBSP

cilantro

cilantro

0.25 cup

garlic

garlic

4 cloves

chilies

chilies

1 can

juice of lime

juice of lime

2

nonfat greek yogurt

nonfat greek yogurt

0.5 cup

pepper

pepper

1 TBSP

onion

onion

0.5

potatoes

potatoes

2 lbs

salt

salt

1 TBSP

Cooking in Steps

  1. 1
    Fill a large pot 2/3 full with water.

    water

    water

    pot
    pot
  2. 2
    Add potatoes. Bring to a boil and simmer until fork tender, about 25 min.

    potato

    potato

  3. 3
    Drain water and let potatoes cool.Meanwhile make sauce: add avocado,lime juice, red onion, garlic, cilantro, chili powder, pepper, and salt to a food processor or blender. Process until no chunks remain.

    chili powder

    chili powder

    lime juice

    lime juice

    red onion

    red onion

    cilantro

    cilantro

    potato

    potato

    avocado

    avocado

    garlic

    garlic

    pepper

    pepper

    water

    water

    salt

    salt

    food processor
    food processor
    blender
    blender
  4. 4
    Pour into a medium bowl and stir in chilies and greek yogurt.Once cool, slice potatoes into quarters.

    greek yogurt

    greek yogurt

    potato

    potato

    chili pepper

    chili pepper

    bowl
    bowl
  5. 5
    Place in a large bowl. Stir in sauce, until it covers evenly.Cover bowl with plastic wrap ( so that the plastic wrap is flush with salad, and then lid, to reduce oxidation and refrigerate at least 1 hour before serving.

    wrap

    wrap

    plastic wrap
    plastic wrap
    bowl
    bowl
  6. 6
    Garnish with extra cilantro.Enjoy!

    cilantro

    cilantro