Emeril's Cilantro-Avocado Potato Salad
From chef and author Emeril Lagasse
June 20, 2008
One of Emeril Lagasse's favorite potato salads on Good Morning America.
Ingredients
Directions
Place the diced potatoes in a medium saucepot with cold, salted water and bring to a boil. Immediately turn down to a simmer and cook the potatoes until tender, 10 to 12 minutes total. Cool the potatoes under cold, running water and drain.
Combine the potatoes, onions and garlic in a large bowl and sprinkle with the salt and pepper. Add olive oil, tossing to coat. Add the avocadoes, lime juice, jalapeno, cilantro and toss well to combine. Adjust seasoning if necessary to taste.
Appetizers
Emeril's Cilantro-Avocado Potato Salad