DREAMY, CREAMY GREEN POTATO SALAD

My husband insists that he likes this green potato salad even more than the traditional version. The vibrant green color from the fresh avocado is certainly an attention grabber, and the mouthwatering flavor will have family and friends reaching for seconds. It’s a Southwestern twist on Southern potato salad and just what you need to shake things up at your next picnic.

2 ½ pounds small red potatoes, cut into quarters

1 medium avocado, peeled and chopped

½ cup sour cream

2 tablespoons fresh lime juice

¼ cup chopped fresh cilantro

½ teaspoon paprika

1 teaspoon salt, divided

½ teaspoon ground black pepper

Place the potatoes in a large saucepan, cover them with water, and bring to a boil over high heat. Boil the potatoes for 12 minutes, until they are fork-tender, and then drain them.

In a large bowl mash the avocado with a fork until it is creamy. Add the sour cream, lime juice, cilantro, paprika, ½ teaspoon of the salt, and pepper. Add the cooked potatoes, and stir until they are completely coated. Season with the remaining ½ teaspoon salt. Cover and refrigerate the salad until you are ready to serve it.

MAKES 6 SERVINGS.