Ingredients
-
1
-
2
-
4
-
1
-
6
-
1/4
-
-
-
1
-
-
-
-
-
-
Directions
Michoacan Chunky Avocado and Potato Salsa,I learned how to make this during my chef assistant days at Draeger’s Cooking School. This is a very different salsa because it uses a potato. Please use waxy white potato, Yukon, or red potato for this dish.,I never heard of putting potatoes in salsa, but it works well. I loved how spicy this was. I ended up serving it as side salad, although I bet it would be great with tortilla chips or inside a burrito. Thanks for sharing this unique recipe!
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Steps
|
1
Done
|
In a Saucepan Bring a Water to a Boil and Add the Potato. Cook the Potato For About 15 Minutes or Until Just Tender. |
|
2
Done
|
Drain and Dice the Potato Into 1/4-Inch Pieces. Place Into a Bowl. |
|
3
Done
|
Cut the Avocado in Half Lengthwise and Remove the Pit. Peel the Skin and Dice the Avocado About 1/4-Inch Pieces. Add the Avocado to the Diced Potato. |
|
4
Done
|
Mix in the Tomato, Onion, Chiles, Cilantro, Salt, Pepper and Lime Juice and Combine With Avocado and Potato Mixture. Add More Salt If Needed and Serve at Room Temperature. |
