Recipe and photo courtesy of Avocados from Peru (avocadosfromperu.com)
Makes 4 – 6 servings
The Roasted Potatoes:
1 lb. potatoes, mini, multi-colored
Olive oil
Garlic salt
Pepper
Preheat oven to 400°F with the rack in the middle. Toss potatoes with olive oil, garlic salt and pepper. Place them on a baking tray in a single layer. Roast for about 25 minutes or until cooked through and a bit golden. Set the potatoes aside to cool; once cooled, cut each potato in half.
The Pico de Gallo:
2 Avocados from Peru, cut into ½-inch pieces (toss with some lime juice to preserve color)
2 tomatoes, yellow, diced, seeds removed
2 tomatoes, red, diced, seeds removed
2 shallots, diced
¼ c. olive oil
¼ c. lime juice, fresh
¼ c. cilantro, fresh, chopped
¼ t. sweet smoked paprika
¼ t. garlic powder
½ - 1 jalapeño, diced (optional)
Microgreens for topping
To prepare the salad: In a large bowl, place the cooled potatoes with all of the pico de gallo ingredients, gently folding in cilantro and 1 chopped avocado last. Adjust seasonings to taste and add some jalapeño if you want some spice. Top potato salad with the additional chopped avocado and micro greens.