My husband decided at the last minute on Monday that he felt like having potato salad with 4th of July dinner. By then, the deli whose potato salad he likes was sold out.
I offered to make this, but he declined (He's not a fan of avocados). So I made it for myself anyway.
Easy peasy, as Ruthy would say.
Step 1: Boil the potatoes. I used red potatoes and skinned them first. You could leave skins on if you like them that way. I boiled them until they were cooked but still firm. Let them cool.
Step 2: Thinly slice onion. I used a mix of red and vidalia. I cooked it in a fool packet in the oven for a short time, just until they softened. You could do it raw, but I find this brief cooking keeps me from tasting onion for days!
Step 3: Mash an avocado in a bowl.
Step 5: Add to the potatoes and stir.
Step 5: Enjoy! Or, if you prefer it colder, chill, then enjoy.
We're having our first real heat wave of the year so a cool meal is greatly appreciated!