Guacamole Potato Salad
It finally happened. Technology bit me in the butt. You see, my camera has a wifi feature, which always makes me go “whoa, we’re living in the future!” Not only can I take photos and instantly see them on my camera screen (which is cool enough for somebody who grew up with film cameras), but I can now instantly transfer them to my computer . . . no cord needed. So occasionally, while I’m doing a photo shoot, I’ll wifi transfer a few (low-res) photos to my computer, just to see what they’re looking like on a bigger screen.
I did that with this Guacamole Potato Salad. The photos looked good, so I called it a day. Except that I forgot to ever transfer the rest of the (hi-res) photos to my computer with the cord. Call it a case of this photo shoot happening on Friday, and I was just DONE for the week. But about 24 hours after my monthly memory card reformatting, I realized my mistake. And then proceeded to kick things.
Three lessons learned. 1.) Buy a bigger memory card so you don’t have to reformat as often. 2.) Double check for computer files before reformatting. 3.) Guacamole Potato Salad is just as delicious the second or third time around.
I’m pretty grateful for lesson #3. I mean, if I HAD to re-make a recipe because of my own carelessness, at least I get to eat this delicious salad again. Also, this salad was just as simple to make as Guacamole Rice, so it wasn’t a huge undertaking to make another batch. Simply boil a pound of Idaho® Mixed Medley Fingerling Potatoes. Any variety of Idaho® potato will work well here, jus be sure to look for the “Grown In Idaho” seal. Boil the potatoes until tender, then toss with all the classic fixings for guacamole – mashed avocado, a touch of sour cream, lime juice, tomatoes, jalapeño, cilantro and red onion. Serve with grilled fish or chicken tacos, or a Southwestern-inspired hamburger!
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Guacamole Potato Salad
- 2 pounds fingerling potatoes
- 2 ripe avocados, peeled, pitted and diced
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 Roma tomatoes, chopped
- 1 medium jalapeño, minced
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 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.
- Meanwhile, in large bowl, place avocados, sour cream, lime juice, garlic, cumin, salt and pepper. Use fork to mash together until smooth.
- 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.
Disclosure: This was a sponsored post written by me on behalf of Idaho® Potatoes. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.
Okay, I’ve officially decided guac makes everything better. I’m going to start adding it to pickles and see if it’ll make me like them! 🙂 I seriously died a little bit when I read your story. Food blogger nightmare. So glad you got to enjoy this lovely potato salad again!
Whoa whoa whoa…you’re gonna add guacamole to pickles? Girl, I think you might be pregnant.
This is always my worst fear, that I will delete photos before uploading them. Which is why I always wait until the last possible moment to reformat my card (and I switch between 2). I say bravo to you though for recreating the photo exact and bonus you get to enjoy this twice. Because potatoes + guacamole, this is a side dish worthy of eating more than once in a short period of time.
Well, I now have 2 HUGE memory cards, so at least something good came out of this experience 🙂
You definitely taught me a good lesson. I think I would have been furious and heartbroken all at the same time. The one good thing that came out of this mess is that you got to eat this tater salad twice, and there ain’t nothin’ wrong with that. Love this. Pinned!
In the end, eating the potato salad twice turned out to be a pleasant consequence 😉
Ugh about the photos. That really stinks, I understand because I have a love/hate with all things technology. But like you mentioned in another comment, you got to eat this twice 🙂 It look so delicious! I love the idea of guacamole in a potato salad.
Thanks so much for sympathizing, Aggie. Sometimes technology just hates us! LOL
I had everything on hand for this one yesterday night, and it is amazing! I am clearly going to have to make this several times a week all summer long.
I’m so glad you liked it, Hannah! I absolutely love when I see a recipe I want to try, and I just so happen to have all the ingredients on hand!
I was so upset on your behalf when that happened! But on the bright side, it looks like you styled the photos roughly the same and you got to eat this delicious potato salad again. Smart to turn guacamole into a potato salad for summer picnics!
Haha yeah – recreating the styling in my original photo was like one of those matching games you see in children’s magazines 😉
Hehe, technology beats most of us nowadays! Fast and furious!! The dish has nice colours and texture. And healthy, too!
Julie & Alesah
Gourme Getaways xx
Thanks so much!
Before I read your list of things learned, I thought, “Well, at least she prob got to eat this twice, so there’s that.”, but I am sure I would have kicked things too! In other news, OMG why have I never thought about a Guacamole Potato Salad?! This is so happening for our next summer shindig.
Ba ha ha, yep, I got to eat it twice. And I gotta say, the second time it was even better. I think the first time, I accidentally undercooked some of the potatoes just a touch. So I’m actually (sort of) glad I (accidentally) gave myself a reason to make it again. LOL.
Potatoes and avocado are a delicious combination. I’m usually not a fan of potato salad because…mayo. I absolutely love this idea!
Ain’t no thang if you’re not into mayo, Alida. Just guacamole up your potato salad 🙂
I am soooo in love with this mash up of two things I LOOOOOVE in the summer! Genius!
Thanks so much, Sophia!
I never would have thought to combine 2 of my favorite summer side dishes – guac and potato salad. This is absolute genius and I am excited to add it to our summer BBQ menu!
Thanks Amelia! Hope you’ve been well, and the photography workshop has continued to inspire you!
Ahhh… I love this so much!! I love creative potato salads!!
Thanks Liz. Life’s too short for the same ol’ boring potato salad all the time!
I love guac and, obviously, love potatoes but I’ve never combined the two. Clearly I will now rectify that mistake! Pinned.
It’s definitely a fun combo. Thanks Anita!
Ugh, I’m tensing up just thinking about deleting everything off the card. I live in constant fear of that and try to not delete until the photos are done AND the post is live/recipe is submitted. Which means my card is basically always at capacity.
This potato salad looks great! I don’t like mayo, so I’m all about finding other ways to make a creamy dressing for salads like this. I don’t know why I’ve never thought of guac?! Bring it on!
I just ordered 2 new HUGE memory cards. I have a policy to never throw away any written recipe testing notes until the recipe is published, and I clearly need to implement that same policy for photo files. First time / last time. Never again!
I have an alternate way of looking at this camera-photo-wife-deletion problem . . . This is the first time in your successful three years post culinary school that this happened – that is one hell of a good run. And, by making this recipe twice, I was able to enjoy it twice and provide my feedback twice. I thought the recipe was delicious and your ongoing usage of guacamole ______ is inspiring.
I mean, it really could have been worse. At least you made smoked brisket to go along with this salad the second time we ate it 🙂