Monday, February 6, 2012

Chipotle Potato Salad with Avocado, Bacon, and Fresh Ricotta

The avocado craze continues in the form of a potato salad that will make you forget your grandmother's nasty mayonnaise laced dish with the hastily dice celery. This potato salad takes the cake. The smokiness of the chipotle peppers mixed with the creaminess of the fresh ricotta and avocado makes a positively delightful side dish.  No holiday gathering will be the same without it. You will long for it. You will talk about it. And most importantly you won't forget to make it, share it, and eat it.

2 pounds red creamer style potatoes. Cooked until soft
2 avocados diced
1 C. fresh ricotta - the store bought blob will never do. Skip the ricotta if not using fresh.
6 strips of bacon cooked and crumbled
1/2 red onion finely diced
2 T. pureed chipotle in adobo
1/4 C. sour cream
2 T. lime juice
Salt, fresh ground pepper, lemon zest

No comments:

Post a Comment