BOILED POTATOES AND AVOCADO SALADS

Ingredients Weight Measure
Avocado, ripe, large 6 ea.
New potatoes, cooked 10 lbs.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Olive oil 1 cup
Lemon, juiced 1 ea.
Arugula, washed and chopped 3 bunches
Basil, chopped 1 bunch

Method

  1. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks and place in a bowl.
  2. Cut the potatoes into bite-sized pieces and add to the avocado. Mix the TABASCO® Green Jalapeño Pepper Sauce with the olive oil and lemon juice and add to the potato mix.
  3. Add the arugula and basil, mix and serve.

Yield: 40 servings