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.