That bowl pictured above holds so much I hold dear to my heart. Potatoes and avocados. Two of my favorite foods, now joined in a union of flavor, bound forever by a zesty hatch chile vinaigrette.
Yes, I wax poetic about a salad, but I stand firmly in the belief that food should be celebrated, not just thought of as fuel for our bodies. Yes it is indeed fuel, but it is also a means to reach other cultures, a neutral area where enemies can break bread together and solve their differences. It is a bride and groom sharing that first slice of cake together. It is a child blowing out a birthday candle on a cupcake. It is pure joy on the face of one who has just caught their first fish, knowing it would become the dinner on their table that evening.
This salad made me happy.
My inspiration for this salad came from the Hatch Chile Cookbook I received when I went to Melissa’s Produce for a book launch luncheon. There was a huge variety of foods to eat, all prepared with roasted Hatch chiles. One of my favorites was a roasted potato salad with caramelized onions and hatch chile vinaigrette. But me being me, I wanted more. I wanted avocado too. So I made my own version of potato salad with hatch chile vinaigrette. Hatch chiles will be coming into season in just a few weeks, so keep your eyes peeled for fresh Hatch chiles at your local market.
I had some avocados left from the case sent to my by the California Avocado Commission just begging to be part of this potato salad. Yes, I know avocados do not talk, but I swear when I opened up my fridge I heard little voices saying “Pick me! Pick me!” Possibly I just need to adjust my meds, but the bottom line is the flavors in this salad meld together beautifully.
Recipe: Avocado and Potato Salad with Hatch Chile Vinaigrette
- 1 1/2 pounds small yellow potatoes
- 2 roasted Hatch chiles, peeled and seeded
- 1/2 cup white balsamic vinegar
- 1/4 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 1/2 medium red onion, chopped
- 3 large avocados, diced
- In a large saucepan, boil the potatoes until tender. Rinse with cold water, until cooled.
- Meanwhile, in a small food processor puree the chiles, vinegar and salt.
- Add the olive oil, and blend until emulsified and slightly thickened.
- Cut the potatoes in half, place into a large bowl.
- Add the onions and vinaigrette, stirring to combine.
- Add the avocados and gently stir to coat with the dressing.
- Serve immediately or refrigerate until ready to serve.
Preparation time: 20 minute(s)
Copyright © Cheryl D Lee.