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No Oil No Mayo Mexican Inspired Potato Salad with Avocado
THE FORKING TRUTH24Ingredients
50Minutes
260Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. potatoes (brown skinned, peeled and cut in halves)
- 1/2 onion (small, – to boil with potatoes to infuse flavor and toss out afterwards)
- 1 garlic clove (– to boil with potatoes to infuse flavor and toss out afterwards)
- 1 hot pepper (– to boil with potatoes to infuse flavor and toss out afterwards)
- 1 Tbsp. kosher salt (or sea salt to boil potatoes)
- 1 mango (med/small, – diced)
- 3 small avocado (sliced in very large pieces – they will break down, my avocados were the really tiny ones)
- 4 Tbsp. fresh lime juice (– to squeeze over avocados)
- 1/2 small sweet onion (chopped)
- 2 large garlic cloves (– ground to paste)
- 1 celery rib (– finely chopped)
- 3/4 cup grape tomatoes (sweet, – cut in halves)
- 1/2 cup low sodium black beans (– rinsed three times and drained)
- 1 cup jalapeños (– heaping – pickled, – my recipe preferred – chopped including onion and leave carrot slices whole)
- 4 Tbsp. brine (from pickled jalapeños – to pour over potatoes as soon as they are done)
- 1 Tbsp. coarse sea salt
- 1/2 tsp. black pepper
- 1/4 tsp. oregano
- 1/4 tsp. cumin
- 1/4 tsp. cayenne
- 1/4 tsp. chili powder (mild)
- 1 Tbsp. sugar
- 1/4 cup fresh cilantro
- 1/4 cup scallions (– chopped)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1850mg77% |
| Potassium1070mg31% |
| Protein6g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber10g40% |
| Sugars10g |
| Vitamin A15% |
| Vitamin C100% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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