Guacamole Potato Salad
15 small red potatoes
1 1/2 avocados
Juice of 2 limes
1/2 red onion, roughly chopped
4 cloves garlic
1/4 cup cilantro, leaves removed from stem
2 TBSP Chili Powder
1 TBSP Pepper
1 TBSP Salt
1 can green chilies
1/2 cup plain nonfat greek yogurt
1. Fill a large pot 2/3 full with water. Add potatoes. Bring to a boil and simmer until fork tender, about 25 min. Drain water and let potatoes cool.
2. 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. Pour into a medium bowl and stir in chilies and greek yogurt.
3. Once cool, slice potatoes into quarters. Place in a large bowl. Stir in sauce, until it covers evenly.Cover bowl with plastic wrap ( so that the plastic wrap is flush with salad, and then lid, to reduce oxidation and refrigerate at least 1 hour before serving.
4. Garnish with extra cilantro.