Hass Avocado and Red Potato Salad
Prep Time: 15 minutes
Category: Salad
Servings: 8 servings
Ingredients: 
- 2 lbs. red potatoes, cut into 1-inch cubes
- 1 cup low-fat mayonnaise
- 5 tsp. cider vinegar
- 2 tsp. Dijon-style mustard
- 3/4 tsp. ground black pepper
- 3/4 tsp. salt
- 4 green onions, sliced
- 2 ripe, Fresh Hass Avocados, seeded, peeled and chopped into 1/2-inch pieces
Instructions:
- 1. 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.
- 2. Drain well and pour into bowl.
- 3. Combine mayonnaise, vinegar, mustard, salt and pepper.
- 4. Add dressing and green onions to potatoes and gently toss. Stir in avocados.
- 5. Refrigerate for 4 hours or overnight to allow flavors to blend.
Avocados add a tantalizing twist to traditional potato salad.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
