What’s Cookin’


Mexican Potato Salad

Recipe courtesy: Colorado Department of Agriculture and Torey Jones.

Servings: 4

2 pounds Colorado potatoes, peeled, diced small and cooked in boiling, salted water until just tender

1/3 cup finely chopped red onions

1/4 cup finely chopped red bell pepper

1 tablespoons minced garlic

4 firm, ripe avocados, peeled, pitted and diced small

1 tablespoons minced Jalapeno (can use canned green chilies for a milder taste)

1/3 cup good quality olive oil

2 tablespoons lime juice

one 1-ounce package of fresh cilantro, leaves picked and chopped finely

Kosher salt

Freshly ground black pepper

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