Mexican Potato Salad

This amazing mexican potato salad which combines boiled (organic) potatoes with chopped fresh chilies, slices of crunchy yellow or orange pepper, tomato slices and a fresh avocado guacamole made with lemon juice, olive oil, garlic, green onion and chopped cilantro is a summer pleaser!

Step 1: Prepare a pot of lightly salted water, peel one potato for each person you want to serve this to (So for two, peel 2 potatoes, for 4 people, peel 4). Add them to the pot of boiling water and cook for 15 minutes. Remove and cool, then slice and set aside.

Step 2: Take an organic ripened avocado (Hint: to ripen up an avocado within 24 hours,place in a brown paper bag or a closed drawer, as darkness ripens fruit quickly!), mash and place in a bowl. Add some finely chopped green onion, one clove of pressed garlic, some fresh squeezed lemon juice and one tablespoon of olive oil. Mix well, then cover with saran wrap and place in fridge until the rest of the salad is ready.

Step 3: In a bowl, mix together the thinly sliced organic yellow or orange pepper slices, slices of organic or locally grown tomatoes, and thinly sliced chile slices (use the arabic green chilies, which are long and not too hot).

Step 4: Arrange the slices of potatoes on each plate. Add the orange pepper slices, tomatoes and chilies, and sprinkle with some fresh lemon juice. Spoon out a large scoop of the chilled guacamole mixture on top,  and serve with fresh ground pepper! I also add more chopped fresh organic cilantro on top too.

Supplementary Recommendations:
I put some fresh (non-China imported) cashews on the side for more protein and serve with baked tortillas, topped with a little cheese! This makes a nice light, zesty and flavourful meal that everyone will enjoy and is easy to prepare!

Bon appetite!