2 lbs fingerling potatoes, cut into 3/4 inch chunks
2 tablespoons lime juice, from a lime or two
1/2 tsp salt
1/4 teaspoon ground cayenne pepper (optional)
1 plum tomato, chopped
1 small red onion, diced small
1 smallish cucumber, diced very small
Scallions for garnish (optional)
Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.
Both of these were found from two different searches over the past from two different blogs I read. I love to try different things often, sometimes they turn out okay, sometimes they are a flop, either way, what's the hurt in trying!
I made the potato salad on Friday, let it sit over night, and took it to a friends on Saturday for a BBQ, now this was a HUGE experiment for me...letting others try my food experiments, but to my delight...THE LOVED IT! So I was very happy that it worked. Yes I tried it myself first, but you know how that goes, you yourself can like it and think it's okay, but then someone else takes a bite and their nose turns up.
So all in all, both recipes were a good experiment this time round. Now...on to the next one!