Latin Potato Salad with Avocado, Mango and Chicken

Latin Potato Salad with Avocado, Mango and Chicken
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 cups red boiling potatoes skin-on and diced
  • 1/2 cup celery, diced
  • 3 Tablespoons scallions, diced
  • 1 mango, diced
  • 1/2 cup diced red pepper
  • 1 lb. cooked diced chicken
  • 1/4 cup cilantro, chopped
  • Avocado buttermilk dressing


1. Cover potatoes in cold, lightly salted water. Bring to a boil, reduce heat and simmer until soft. Strain potatoes and run under cold water to chill.

2. In a bowl, combine all ingredients including the cold potatoes. Serve immediately or let marinate in the refrigerator for several hours before serving.

Avocado Buttermilk Dressing:
1 cup buttermilk
1/4 cup lemon juice
1 ripe avocado, skin and pit removed
3 Tablespoons lime juice
1 minced jalapeno chile, some of the veins and seeds removed (for a spicier dressing, you can leave in all the veins and seeds)
1/2 teaspoon Cumin powder
1/4 cup olive oil
1 teaspoon salt

1. To prepare the dressing, place all ingredients in a blender and process until smooth.

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