Hass Avocado and Red Potato Salad
Contributed by: NAPSA
Game Time or Anytime, Avocados are a Tailgate Crowd Pleaser
(NAPSA) - No matter the reason for a tailgate party-be it a football game, auto race, concert or other stadium event-the key to any great celebration in the parking lot or on the field is the food.
The menu for a tailgate party can be as simple as sandwiches and chips or as fancy as a four-course meal. Either way, one simple ingredient that adds delicious flavor to a variety of tailgating dishes is the avocado.
Hass avocados make the ordinary fare extraordinary when included in sandwiches, burgers, wraps, hot dogs and salads-as well as serving as the essential ingredient for guacamole and other dips.
With the addition of creamy Hass avocados, this recipe offers a tantalizing twist on a traditional dish. It's a great make-ahead recipe for your next tailgate party because the flavors blend as it chills in the fridge.
Prep time: 15 minutes
- 2 lbs. red potatoes, cut into 1-inch cubes
- 1 cup low-fat mayonnaise
- 5 tsp. cider vinegar
- 2 tsp. Dijon-style mustard
- 3/4 tsp. ground black pepper
- 3/4 tsp. salt
- 4 green onions, sliced
- 2 large, ripe Hass avocados, halved, pitted, peeled and chopped into 1/2-inch pieces
Place potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork.
Drain well and pour into bowl.
Combine mayonnaise, vinegar, mustard, salt and pepper.
Add dressing and green onions to potatoes and gently toss. Stir in avocados.
Refrigerate for 4 hours or overnight to allow flavors to blend.
For more avocado recipes and tailgating tips, visit the Hass Avocado Board Web site at www.avocadocentral.com.
Serving Size: Makes 8 Servings