Avocado And Potato Salad With Hatch Chile Vinaigrette

• 1 1/2 pounds small yellow potatoes
• 2 roasted Hatch chiles, peeled and seeded
• 1/2 cup white balsamic vinegar
• 1/4 teaspoon sea salt
• 1/4 cup extra virgin olive oil
• 1/2 medium red onion, chopped
• 3 large avocados, diced

1. In a large saucepan, boil the potatoes until tender. Rinse with cold water, until cooled.
2. Meanwhile, in a small food processor puree the chiles, vinegar and salt.
3. Add the olive oil, and blend until emulsified and slightly thickened.
4. Cut the potatoes in half, place into a large bowl.
5. Add the onions and vinaigrette, stirring to combine.
6. Add the avocados and gently stir to coat with the dressing.
7. Serve immediately or refrigerate until ready to serve.

potatoes, hatch, white balsamic vinegar, salt, extra virgin olive oil, red onion, avocados

Taken from food52.com/recipes/29649-avocado-and-potato-salad-with-hatch-chile-vinaigrette (may not work)