We had a little potluck awhile back and these are my favorite get-togethers because ....well, besides not having to make the whole meal, it's nice seeing how others make the "simple" yummy foods!
She said that they just threw this salad together, tasting as they went. The Russett potatoes can also be used, but they don't like the starchiness of them.
Gold and red potatoes (with skins)- amount varies depending on portion needed and size of potatoes.
Yellow mustard (start with tsp and go from there)
Sweet pickle relish
Green onionWash and dice potatoes. Boil until done (al dente). Fork should insert smoothely without potato falling apart. Drain and cool potatoes then add rest of ingredients to taste, mix thoroughly and sprinkle with parsley. Refrigerate until ready to serve. The longer the salad sits, the better the flavor.
Green chilies (preferably roasted anahiems)
Salt to taste
The key to this recipe is the texture! Mash the avacados, grate the tomatoes, dice the onion, dice the green chilies and add salt to taste. You can make it more "salad like" by chopping everything chunkier. Save at least one avocado seed to put into the center to make it look pretty! Serve with favorite type of chips.