The recipe is on Family Fresh Cooking where Marla makes this really colorful salad. Mine wasn't quite as colorful as hers since I just used mini potatoes, not multi-colored mini potatoes, and only red tomatoes instead of also adding yellow tomatoes. But it was still pretty and tasted good. I did use fresh garlic when roasting the potatoes and then again added sautéed garlic to the pico de gallo instead of the garlic salt and garlic powder. The other change I made was to cut the mini potatoes in quarters before roasting them, which gave them a little crunch.
Avocado Pico de Gallo Potato Salad
1 lb. multi-colored mini potatoes
Pico de Gallo:
2 avocados, cut into 1/2 inch pieces (toss with some lime juice to preserve color)
2 yellow tomatoes, diced, seeds removed
2 red tomatoes, diced, seeds removed
2 diced shallots
1/4 c. olive oil
1/4 c. fresh lime juice
1/4 c. fresh cilantro, chopped
1/4 t. sweet smoked paprika
1/4 t. garlic powder
To add optional spice: 1/2 to 1 diced jalapeño
Micro greens for topping
Preheat oven to 400° with the rack in the middle. Toss potatoes with olive oil, garlic salt & pepper. Place them on a baking tray in a single layer, Roast for about 25 minutes or until cooked through & a bit golden. Set the potatoes aside to cool, once cooled cut each potato in 1/2.
Pico de Gallo
In a large bowl place the cooled potatoes with all the pico de gallo ingredients, gently folding in cilantro and 1 chopped avocado last. Adjust seasonings to taste & add some jalapeño if you want some spice. Top potato salad with the additional chopped avocado & micro greens.
I shared this recipe on a Pin-It Party at Butter with a Side of Bread