Creamy potato salad with avocados

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PREP TIME

10 min

Makes

10 cups (2.5 L)

* PLUS Cooking time: 8 minutes

Ingredients

Peel potatoes, only if you wish, then slice in half. Slice each half into 6 pieces. Place in a large saucepan. Cover with water and bring to a boil over high heat, then reduce to medium. Simmer, partially covered, until fork-tender, 8 to 10 minutes.
Meanwhile, cut tomatoes in half lengthwise. Squeeze out seeds and discard. Slice tomatoes into thin strips. Place onion cut side down on a cutting board. Thinly slice and separate. Place both in a large bowl. Add sour cream. Squeeze in 1/4 cup (50 mL) juice from limes, then add salt and stir to evenly mix.
When potatoes are cooked, drain well. Immediately add to dressing and gently stir to evenly coat. If serving right away, slice avocados into thin wedges. Coarsely chop coriander. Gently stir both into salad. Delicious warm, at room temperature or chilled. If making ahead, don’t add avocado or coriander. Salad will keep well, covered and refrigerated, up to 3 days. Bring to room temperature before serving. You’ll probably need to stir in a little more sour cream, then add avocado and coriander.

Potato salad is a must-have with ribs. This one is extra creamy and easy to make using a sour cream dressing.

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