2lbs. small red potatoes, cleaned
2 ripe, Fresh California Avocados, peeled, seeded and mashed
2 cloves garlic, minced
2 green onions, whites only, finely chopped
1 large serrano pepper, seeded and minced
½ tsp. salt, or to taste
1. Place potatoes in a microwave-safe bowl. Cover with water and microwave on high for 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with gentle resistance. Continue cooking if not done, otherwise carefully drain the potatoes and refrigerate them until cold.
2. Cut potatoes in bite-sized pieces (quarter or dice depending on size of potato). Place in a large bowl.
3. Stir in remaining ingredients, adjust salt to taste and serve immediately.
Serving Suggestion: If made in advance, sprinkle generously with lemon juice and place a layer of plastic wrap right on the surface of the Guacamole Potato Salad and refrigerate. Before serving taste the salad and add additional mashed California Avocado if needed.
Nutrition information (per serving): Calories 140; Fat 6 g Cholesterol 0 mg; Sodium 45; Carbohydrates 21 g; Dietary Fiber 4 g; Protein 3 g.
Recipe Source: California Avocado Commission
Fiery Adobo Pork Skewers:
A simple and satisfying tailgate snack on a stick!
1/4 cup Chopped (or pureed) chilies in adobo sauce
3 Tbsp. Meijer light brown sugar
3 Tbsp. Fresh lime juice
1 (1 ¼ lb.) pork tenderloin, trimmed and cut into 2” cubes
1 ½ Sweet bell pepper (orange, red, or yellow) seeded and cut into 2” pieces
1 Red onion, cut into 2” pieces