Michoacan Chunky Avocado And Potato Salsa

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I learned how to make this during my chef assistant days at draeger's cooking school. this is a very different salsa because it uses a potato. please use waxy white potato, yukon, or red potato for this dish.

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Steps

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In a saucepan bring a water to a boil and add the potato.

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Cook the potato for about 15 minutes or until just tender.

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Drain and dice the potato into 1 / 4-inch pieces.

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Place into a bowl.

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Cut the avocado in half lengthwise and remove the pit.

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Peel the skin and dice the avocado about 1 / 4-inch pieces.

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Add the avocado to the diced potato.

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Mix in the tomato , onion , chiles , cilantro , salt , pepper and lime juice and combine with avocado and potato mixture.

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Add more salt if needed and serve at room temperature.

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Ingredients

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white potato, hass avocadoes, tomatoes, onion, serrano chili peppers, cilantro, pepper, salt, lime, juice of