Author Notes: Creamy avocado and potatoes bathed in a spicy Hatch chile vinaigrette. ‘Nuff said. —CherylDLee
Serves: 6
Ingredients
-
1 1/2
pounds small yellow potatoes
-
2
roasted Hatch chiles, peeled and seeded
-
1/2
cup white balsamic vinegar
-
1/4
teaspoon sea salt
-
1/4
cup extra virgin olive oil
-
1/2
medium red onion, chopped
-
3
large avocados, diced
Directions
- In a large saucepan, boil the potatoes until tender. Rinse with cold water, until cooled.
- Meanwhile, in a small food processor puree the chiles, vinegar and salt.
- Add the olive oil, and blend until emulsified and slightly thickened.
- Cut the potatoes in half, place into a large bowl.
- Add the onions and vinaigrette, stirring to combine.
- Add the avocados and gently stir to coat with the dressing.
- Serve immediately or refrigerate until ready to serve.