| abstract | - Guacamole Potato Salad Serving Size : 8 3 pounds red potatoes 2 tablespoons plus 1 to 1 1/2 teaspoons salt 1 ripe avocado -- peeled 2 teaspoons grated lime zest 1/2 cup lime juice (Juice of 2 limes) 2 garlic cloves -- crushed 1/2 cup chopped cilantro 2 tablespoons mayonnaise 2 celery stalks -- sliced In a large pot, cover the potatoes with cold water. Add the 2 tablespoons of salt and bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes or until you can pierce them easily with a paring knife. Drain them in a colander and allow to cool. Meanwhile, puree the avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processor until smooth. If the dressing seems too thick, add a tablespoon or so of hot water. Cut the potatoes into bite-size chunks (leave the skins on) and place them in a large bowl with the celery. Scrape in the dressing with a rubber spatula and gently stir it all together. Serve immediately, or cover and chill. Serves 8 to 10. Per serving: 207 Calories (kcal); 7g Total Fat; (28% calories from fat); 4g Protein; 35g Carbohydrate; 1mg Cholesterol; 1641mg Sodium
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