This is the Creamy Avocado Potato Salad from Vegan Brunch p.123.
This is, quite possibly, my favorite cookbook ever! Seriously. Buy this book!
*This is how I made the recipe that is in the cookbook. (i.e. My ingredients/measurements are slightly different.)
Ingredients:
2 pounds potatoes, chopped into small cubes
2 avocados
2 tablespoons lime juice, from a lime or two
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 fresh tomato, chopped
1 small red onion, chopped
Green onions, chopped small for garnish
Method:
Cook the potatoes however you like to do it (boil 'em, steam 'em, etc.)
Prepare the dressing by scooping avocado flesh into your food processor, add lime juice, salt, and cayenne pepper and puree until very, very smooth.
Add chopped tomato and onion and pulse just to incorporate them.
Throw cooked (and cooled) potatoes and the avocado sauce into a bowl and mix.
Garnish with green onions.
Delish!
***I served this with my Crunchy Lentil Salad. Yum!
Recipe here:
http://sundaegirl108.blogspot.com/2009/02/avocado-hummus-and-crunchy-lentil-salad.html
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