• 2servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB6, C

Ingredients Jump to Instructions ↓

  1. 3/4 pound small red potatoes (about 6)

  2. 2 tablespoons extra-virgin olive oil

  3. 2 tablespoons fresh lemon juice

  4. 1 teaspoon finely grated fresh lemon zest

  5. 3 tablespoons minced fresh chives

  6. 1 firm-ripe California avocado

Instructions Jump to Ingredients ↑

  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.


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