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Avocado and Potato Salad with Hatch Chile Vinaigrette
Details
- Servings: 6
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: salad
Cuisine
- mexican
Ingredients
- 1 1/2 pounds small yellow potatoes
- 2 roasted Hatch chiles, peeled and seeded
- 1/2 cup white balsamic vinegar
- 1/4 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 1/2 medium red onion, chopped
- 3 large avocados, diced
Instructions
Avocado and Potato Salad with Hatch Chile Vinaigrette serves 6 original recipe by Food52.
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