AVOCADO POTATO SALAD
Recipe Provided By the California Avocado Commission
1
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 24 |
Ingredients
- 0.333⅓ cup Fresh lemon juice
- 2.0002 tsp. Finely chopped fresh garlic
- 0.750¾ cup Mayonnaise
- 0.250¼ cup Olive oil
- 1.5001 ½ quarts Diced, cooked red new potatoes
- 1.0001 cup Diced celery
- 1.0001 cup Chopped sweet onion
- 2.0002 lb. ripe Fresh California Avocados
- 0.500½ cup Chopped cilantro
- 0.000 Cilantro sprigs or celery leaves for garnish - As needed
Instructions
- Method
- To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.
- Combine potato, celery, and onion; fold in reserved dressing.
- Just Before Service
- Dice California Avocados; gently fold avocado and cilantro into salad mixture.
- Per Order
- Garnish 1/2 cup serving with cilantro sprig or celery leaves.
- Keeping Fresh California Avocados in Top Form:
- To preserve the color of fresh California Avocados up to six hours, spray, brush or dip exposed surfaces with lemon juice (adds slight acidity) or milk (neutral flavor). Completely cover with plastic wrap or foil before refrigerating.