Guacamole Potato Salad

Dear Caitlin,

I’m sorry to hear you were sick/happy to hear you’re better.  My emotions would be significantly less conflicted if I had known you were sick before I knew you were better.

Dude, well done on making soup while you were sick.  I think the last time I was sick I lived off of a batch of gingerbread cookies that Andrew baked me.  It was really way too nice of him, because, as you said, anything nourishing would have done, even if the result wasn’t fabulous.  It’s a terrible thing to waste fabulous.

Speaking of fabulous, have you ever combined guacamole and potato salad?  No?  Well, I invite you to do so this cook-out season.

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Don’t overthink this one.  Combine your favorite guacamole recipe with boiled potatoes.  The ration should be about an equal number of avocados and potatoes.

It’s like guacamole without the need for tortilla chips.  It’s like potato salad without the mayo.  It’s all the best parts of summer in one bite.

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Recipe
Ingredients
3 Medium Yukon Gold Potatoes, cut into bite-size pieces
3 Medium Avocados
1 teaspoon apple cider vinegar
1 Lime, juiced
1 teaspoon salt, divided
1/2 teaspoon Cumin
1/2 teaspoon Cayenne
2 Roma Tomatoes, seeded and diced
1 Garlic Clove, Minced

(1) Cover potatoes with about an inch of water in a stock pot.  Add a half teaspoon of salt.  Cover pot and bring to a boil.  Potatoes should take about 15 minutes to cook through, which can be verified using a fork.

(2) Drain potatoes and set in fridge to chill.  They’ll need to be thoroughly chilled before you add them to the guac, so leave enough time for them to come down in temperature.

(3) Mash avocados, apple cider vinegar, lime, salt, cumin, and cayenne.  This should be done pretty close to the time you plan to eat the dish.

(4) Add tomatoes and garlic clove.  Add more seasoning to taste.

(5) Combine potatoes and guacamole.

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