Lemony Potato Avocado Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
3/4 pound small red potatoes (about 6) |
2 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
1 teaspoon finely grated fresh lemon zest |
3 tablespoons minced fresh chives |
1 firm-ripe california avocado |
Directions:
1. In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.
|
|