Mexican Potato Salad Recipe

Mexican Potato Salad Recipe,  This is a recipe that calls for the almost normal potato salad but blended with jalapenos and some coriander leaves that makes it more of a Mexican tasting dish.

SERVES 4

• 2lb. waxy potatoes, sliced
  
• 1 ripe avocado
• 1 tsp. olive oil
• 1 tsp. lemon juice
• 1 garlic clove, crushed
• 1 onion, chopped
• 2 large tomatoes, sliced
• 1 fresh  jalapeno chilli, deseeded and chopped
• 1 yellow pepper, deseeded and sliced
• 2 tbsp. chopped fresh coriander
• salt and pepper
• lemon wedges, to garnish

• Cook the potato slices in a sauce pan of boiling water for about 10-15 minutes, or until tender. Drain and cool.
• Meanwhile, cut the avocado in half, remove the stone and peel or scoop it out using spoon.
• Mash the avocado flesh with a fork. Add the olive oil, lemon juice, garlic and chopped onion to the avocado and mix well.
• Cover the bowl with clingfilm, to minimize discoloration, and set aside.
• Combine the tomatoes,  jalapeno chilli and yellow pepper and transfer to a salad bowl with the potato slices.
• Arrange the avocado mixture on top of the salad and sprinkle with the chopped fresh coriander.
• Season to taste with salt and pepper then serve the salad immediately, garnished with lemon wedges.