Friday, August 5, 2011

Avocado Potato Salad

Ok, so I said I wasn't done with this whole avocado dressing thing.  I was skimming through some recipes on tastespotting last night and was inspired.  Someone had made a sort of mexican themed potato salad, but their dressing was weird and all wrong.  Actually the whole salad seemed a little off, but it was just enough to spark my creative mind, which in turn became this...

What you'll need:

2 pounds red potatoes
1 cup diced red pepper
1 can black beans, rinsed and drained
1 cup frozen or fresh corn
1 cup cherry tomatoes halved
1 cup cotija cheese

2 medium avocados
1/2 of lime juice
1/2 teaspoon of cumin
1 teaspoon green tabasco sauce (optional)
1/2 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons pickled jalapeno juice (or just pickle juice.  if you skip the tabasco, use three)
1 tablespoon water

Boil potatoes until fork tender.  Set aside and allow to cool.  Once cooled, dice into small pieces and add to large bowl.  Add remaining ingredients.  In your food processor or blender add all dressing ingredients and blend until smooth.  If after a few minutes it still seems too think, add another tablespoon of water.  Once smooth, pour over salad and gently mix until everything is nice and coated.  Chill for an hour or eat when its still a little warm, either way, you will be in love.

So this is Avocado dressing #2.  Still not done experimenting with this.  I'm wondering if this whole idea can completely substitute mayonnaise permanently?  Too bad avocados are so expensive, especially in the winter.  Maybe I need to move to Yuma.

Hope all of you have some fun plans for the weekend.  I have about 15 different projects to either start or finish, time is ticking and the days are FLYING by.  I can't wait to take pictures of all the hand made wedding creations, and share them all.  I'm so excited! =)  Happy weekend! Enjoy!

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