Guacamole Idaho® Potato Salad


  • 2 pounds Idaho® Mixed Medley Fingerling potatoes
  • 2 ripe avocados, peeled, pitted and diced
  • ¼ cup sour cream
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 Roma tomatoes, chopped
  • 1 medium jalapeño, minced
  • ½ cup chopped red onion
  • ½ cup chopped fresh cilantro


  1. Place potatoes in large saucepot and cover with cold water; heat to boiling over medium-high heat. Cook 12 to 15 minutes or until potatoes are just tender. Drain; rinse with cold water until cool. Transfer potatoes to cutting board; cut into 1-inch pieces.
  2. Meanwhile, in large bowl, place avocados, sour cream, lime juice, garlic, cumin, salt and pepper. Use fork to mash together until smooth.
  3. Add tomatoes, jalapeño, onion and potatoes to bowl with avocado mixture; gently toss to combine. Refrigerate at least 1 hour, or up to 2 hours before serving. Just before serving, gently fold in cilantro.
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Yield: 8 servings

Lori Yates
Food Blogger
Foxes Love Lemons

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