1 large ripe avocado, mashed
6 medium Yukon gold or red potatoes
1/2 cup chopped red onion
2 ribs of celery, chopped
1/2 cup sweet red bell pepper
Sea salt, to taste
Steam and cook the potatoes until tender but not too soft. Mix thoroughly with all other ingredients. Keep refrigerated until ready to serve. Enjoy this simple and delicious avocado-potato salad.
This recipe was adapted from a similar recipe found in the May/June 1999 issue of Health Science. Read more about Avocado-Potato Salad Recipe