Side Dish: Dreamy, Creamy Green Potato Salad _lowres

Advocate photo by Cheramie Sonnier -- Dreamy, Creamy Green Potato Salad

Advocate-tested recipe

Dreamy, Creamy Green Potato Salad

Serves 6. Excerpted from the book “The Outdoor Table” by April McKinney. Copyright © 2015 by April McKinney. Reprinted by permission of Thomas Nelson. All rights reserved. McKinney says the recipe is a good choice for serving at outdoor events on the porch or for picnics, tailgating or barbecues.

21/2 pounds small red potatoes, cut into quarters

1 medium avocado, peeled and chopped

½ cup sour cream

2 tablespoons fresh lime juice

¼ cup chopped fresh cilantro

½ teaspoon paprika

1 teaspoon salt, divided

½ teaspoon ground black pepper

1. Place the potatoes in a large saucepan, cover them with water, and bring to a oil over high heat. Boil the potatoes for 12 minutes, until they are fork-tender, and then drain them.

2. In a large bowl, mash the avocado with a fork until it is creamy. Add the sour cream, lime juice, cilantro, paprika, ½ teaspoon of the salt, and pepper.

3. Add the cooked potatoes, and stir until they are completely coated. Season with the remaining ½ teaspoon salt. Cover and refrigerate the salad until you are ready to serve it.