Avocado Pico de Gallo Potato Salad

By blum099

Ingredients

• Roasted Potatos:
• 1 pound multi colored Mini Potatoes
• Olive Oil
• Garlic Salt
• Pepper
• Pico de Gallo
• 2 Avocados from Peru, cut into 1/2 inch pieces (toss with some lime juice to preserve color)
• 2 Yellow Tomatoes, diced & seeds removed
• 2 Red Tomatoes, diced & seeds removed
• 2 diced Shallots
• 1/4 cup Olive Oil
• 1/4 cup fresh Lime Juice
• 1/4 cup fresh Cilantro, chopped
• 1/4 teaspoon Sweet Smoked Paprika
• 1/4 teaspoon Garlic Powder
• Lime Zest
• add optional spice: 1/2 to 1 diced Jalapeño
• Micro Greens for topping

Details

Preparation time 10mins
Cooking time 35mins
Adapted from familyfreshcooking.com

Preparation

Step 1

Roasted Potato:
Pre heat oven to 400 degrees F with the rack in the middle. Toss potatoes with olive oil, garlic salt & pepper. Place them on a baking tray in a single layer, Roast for about 25 minutes or until cooked through & a bit golden. Set the potatoes aside to cool, once cooled cut each potato in 1/2.
Pico de Gallo
In a large bowl place the cooled potatoes with all the pico de gallo ingredients, gently folding in cilantro and 1 chopped avocado last. Adjust seasonings to taste & add some jalapeño if you want some spice. Top potato salad with the additional chopped avocado & micro greens