Guacamole Potato Salad

• 15 whole Small Red Potatoes
• 1 whole Avocados, Peeled And Pitted
• 2 whole Limes, Juiced
• 1/2 whole Red Onion, Roughly Chopped
• 4 cloves Garlic, Peeled
• 1/4 cups Cilantro, Leaves Removed From Stem Plus Extra For Garnish
• 2 Tablespoons Chili Powder
• 1 Tablespoon Pepper
• 1 Tablespoon Salt
• 4-1/2 ounces, weight Can Diced Green Chilies
• 1/4 cups Nonfat Plain Greek Yogurt

1. 1. Fill a large pot 2/3 full with water. Add potatoes. Bring to a boil and simmer until fork tender, about 25 minutes. Drain water and let potatoes cool.
2. 2. Meanwhile make the sauce: add avocado,lime juice, red onion, garlic, cilantro, chili powder, pepper, and salt into a food processor or blender. Process until no chunks remain. Pour into a medium bowl and stir in green chilies and Greek yogurt.
3. 3. Once cool, slice potatoes into quarters or your preferred size. Place them in a large bowl. Stir in sauce, until it covers the potatoes evenly. Cover bowl with plastic wrap (so that the plastic wrap is flush with salad), and a lid, to reduce oxidation and refrigerate at least 1 hour before serving.
4. 4. Garnish with extra cilantro. Enjoy!

red potatoes, avocados, whole limes, red onion, garlic, ubc, chili powder, pepper, salt, green chilies, ubc

Taken from tastykitchen.com/recipes/salads/guacamole-potato-salad/ (may not work)