Avocado And Potato Salad With Hatch Chile Vinaigrette

1. 1

   In a large saucepan, boil the potatoes until tender. Rinse with cold water, until cooled.

2. 2

   Meanwhile, in a small food processor puree the chiles, vinegar and salt.

3. 3

   Add the olive oil, and blend until emulsified and slightly thickened.

4. 4

   Cut the potatoes in half, place into a large bowl.

5. 5

   Add the onions and vinaigrette, stirring to combine.

6. 6

   Add the avocados and gently stir to coat with the dressing.

7. 7

   Serve immediately or refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.