Mexican Potato Salad

During our recent trip to Katchkie Farm where first year medical students picked food from the farm and made a meal together, we prepared a fresh twist on potato salad with all foods that are in season right now! This unique take on the typical potato salad is perfect for your next potluck, BBQ, or just to meal prep for the week ahead. Hope you enjoy!

Makes: 6 Servings Total Time: 30 minutes

Ingredients:

·       2 pound of potatoes. Choose your favorite or a mix, I’ve made this with red potatoes, purple potatoes, and yukon gold- all of which are great options

·        2 Avocados

·        4 corn on the cob

·        2 Jalapeno peppers

·        1 Green Bell Pepper

·        1 Red Onion

·        Olive Oil (1/4-1/2 cup

·        2 Limes

·        Black Pepper & Salt

·        Cilantro (for garnish if desired)

·        Other vegetable options: Tomatoes, Yellow or Red Bell Peppers

Recipe

1. Dice potatoes into bite sized pieces.

2. Bring a large pot of water to a boil and salt generously.

3. Add potatoes to boiling water and cook until soft. Do not over cook so they become mushy!

4. Once potatoes are cooked, drain and rinse with cool water.

5. In a separate pot, add water, salt generously.

6. Shuck corn and add to pot of water. Bring to a boil and cook for a few minutes past boiling (3-5 minutes). The corn should be cooked, but still maintain a bit of crunch.

7. Once cooked, rinse corn with cool water so it is cool enough to handle. Slice corn off the cob.

8. Mince red onion, chop green pepper and jalapenos, and dice the avocados.

9. In a large bowl mix together potatoes, corn, onion, peppers, and avocados.
   If you would like to add in other vegetables (tomatoes, peppers, etc.) chop and mix together here.

10. In a small bowl whisk together olive oil and lime juice. Add in a touch of black pepper. Pour mixture over the potatoes and vegetables and coat well. Add more if needed to ensure ingredients are well coated (this will ensure the avocados and other foods stay fresh!)

11. Garnish with cilantro if desired, serve, & Enjoy!

Tips:

• Lime juice is the key to ensuring your avocados stay fresh and don’t brown- do not be afraid to add more juice for taste and for preservation.

• This stays well in the fridge for a few days, make sure you keep refrigerated!