6 medium red potatoes, unpeeled, cut in 1-inch cubes
2 avocados, peeled, pitted, cubed
2 tablespoons fresh lime juice
cup chopped sweet onion
cup fresh cilantro leaves, chopped
For dressing:
cup fresh lime juice
2 cloves crushed garlic
2 tablespoons honey-mustard
2 teaspoons sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
cup nonfat plain yogurt

Boil diced potatoes in large pot until just tender. While potatoes boil, cube avocados and toss with 2 tablespoons lime juice; set aside. Drain potatoes and place in bowl of cold water. When potatoes have cooled, drain well and place in large salad bowl.

To make dressing: Whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in medium bowl. Taste dressing and adjust seasonings. Pour dressing over potatoes and toss. Gently fold in avocado, onion and cilantro. Serve at room temperature, or cover tightly with plastic wrap and chill until serving. (Can be prepared up to three hours in advance.)

Does the avocado darken or does the acid in the recipe keep it green?

Wednesday's San Jose Mercury News - All About Avacados

Hmmm. Interesting. Personally, I'd swap out the potatoes for black beans, and ditch the yogurt. But that's simply a personal preference.

TBird have you been learning to spell your vegetables from Dan Quayle again?

Hmmm looks good, I might try it. Jones, I would guess that the lime juice would keep the avis from browning, but I was wondering if that would be a problem too. One cup of lime juice is a lot of juice for 2 avacados, so maybe its enough.

It looks like the recipe is for 2 TBL of lime juice. That would definitely keep the avacados from browning.

I am afraid they would brown if the salad was not served very soon after it is done. If they brown the appearance of the salad would be severely compromised.

We eat a lot of avocados down here. I use all sorts of citrus juice to keep them from browning (one tablespoon per fruit is normally enough). I also don't cut the avos until just before I'm ready to serve the meal. And I don't make more than can be consumed at one sitting.

My reason is no matter how fresh the avos, no matter how much citrus juice you use to slow the browning, they will always begin to brown within a few hours.

The citrus juice will, however, suspend the browning for at least 4-6 hours. Plenty of time to mix, let sit to mingle the flavors, then serve.

I use orange or tangelo juice in some of my avocado salads. Very tasty.

The avocado is not exactly a foreign object to a Californian either.