Categories Salad Potato Side Bake Fourth of July Picnic Low Sodium Wheat/Gluten-Free Avocado Healthy
Yield 6 approx. people
Number Of Ingredients 20
Steps:
- Toss the quartered potatoes with a few tablespoons of olive oil (to coat), 2-3 cloves of minced garlic, crushed red pepper flakes and salt and pepper to taste. Roast in a preheated, 400-degree oven for about 25-30 minutes, until they start to lightly brown and are just tender. Allow to cool completely. To make the pesto, combine the cilantro, garlic, almonds, lime juice, olive oil, green chilies, and avocado in a food processor or blender. Pulse the mixture until smooth. In a small mixing bowl, combine the Greek yogurt, mayonnaise, hot sauce, salt and pepper. Stir in the pesto mixture until combined. In a large bowl, add the cooled potatoes, celery, green onion and red bell pepper. Fold in the dressing gently. Refrigerate at least two hours, allowing flavors to meld. To serve, top with cherry tomatoes and crumbled bacon. Enjoy.
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