Guacamole Potato Salad

Name: Guacamole Potato Salad
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 TBSP Chili Powder; 1/4 cup cilantro, leaves removed from stem; 4 cloves garlic; 1 can green chilies; Juice of 2 limes; 1/2 cup plain nonfat greek yogurt; 1 TBSP Pepper; 1/2 red onion, roughly chopped; 2 lbs red potatoes; 1 TBSP Salt

“Guacamole Potato Salad requires around 1 hour and 35 minutes from start to finish. This recipe makes 4 servings with 223 calories, 8g of protein, and 1g of fat each. For $1.41 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Foodista requires juice of lime, nonfat greek yogurt, onion, and chilies. It is perfect for The Fourth Of July. It works well as a side dish. 1 person found this recipe to be yummy and satisfying. It is a reasonably priced recipe for fans of Mexican food. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 57%, this dish is pretty good. Similar recipes include Guacamole Stuffed Potato Skins, Sweet Potato Lime Guacamole, and Hasselback sweet potato with guacamole.”

total: 1 h 35 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chili powder2 tbsp
Cilantroleaves removed from stem¼ cup
Garlic4 cloves
Chilies1 can
Juice of limejuice2
Nonfat greek yogurt½ cup
Pepper1 tbsp
Onionroughly chopped½
Potatoes2 lb
Salt1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 1 h 35 min

1
Fill a large pot 2/3 full with water.
2
Add potatoes. Bring to a boil and simmer until fork tender, about 25 min.
3
Drain water and let potatoes cool.Meanwhile make sauce: add avocado,lime juice, red onion, garlic, cilantro, chili powder, pepper, and salt to a food processor or blender. Process until no chunks remain.

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