Sunday, June 28, 2009

Dilly Red Potato Salad

Source: Prevention

5 red potatoes, diced
2 avocadoes
1 TB lemon juice
1/2 chopped dill pickle
2 TB sour cream
2 green onions, chopped
1 tsp dill weed
1/2 tsp salt
pepper to taste

1. Place potatoes in large pot & cover with water. Bring to boil & cook 20 minutes or until just tender. Remove to large bowl & cool.
2. Mash avocadoes & lemon juice in small bowl; add to potatoes along with sour cream, green onion, pickles, dill, & salt. Stir until well-combined & serve immediately. Add more lemon juice to leftovers to help maintain color.

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