Ingredients

The following ingredients have 4 Servings
  • 4 medium Yukon Gold Potatoes (About 1 pound, peeled, cubed)
  • 2 - 3 medium carrots (Cleaned, thick sliced)
  • 1/2 cup frozen peas
  • 1 avocado (divided)
  • 1/4 cup olive oil
  • 1/4 cup vegetable (oil)
  • 3 tablespoons lime juice (1 1/2 limes)
  • 1 clove garlic (chopped)
  • 1/2 cup mayonnaise
  • 1 tablespoon Worcestershire Sauce
  • 1/2 cup cilantro (rough chopped)
  • 1/2 teaspoon sugar
  • 3/4 teaspoon salt
  • 3 tablespoons cold water

Instruction

  • Peel and cube potatoes. In a saucepan, place potatoes in cold water and slowly bring to a boil. Reduce heat and simmer for about 15 - 20 minutes or until tender.
  • Clean and thick slice the carrots. In a smaller sauce, bring water to a boil. Add carrots. Reduce heat and simmer for about 10 - 15 minutes or until tender. 
  • Drain both vegetables and place in a large bowl. 
  • Add the frozen peas and toss. Salt and pepper to taste.
  • To make the dressing. Combine the oils, lime juice, garlic, mayonnaise, Worcestershire, 1/2 of the avocado which has been pitted and flesh scooped from the skin, cilantro, and 3/4 teaspoon salt, sugar, along with 3 tablespoons cold water in a food processor.
  • Blend until smooth. Taste and season with more salt if needed. Pour into a jar with a secure lid and refrigerate until ready to use.
  • Spoon enough of the dressing over the potato, carrot and peas. Cube the remaining avocado and add at the end. Toss well.