Okay so, I will say right off the bat that this is NOT the most attractive looking side dish (unless your favorite color is puke green, which is TOTALLY okay :)). But it is very delicious, healthy, and vegan/gluten free (if you care about that). The avocado is creamy, imitating the typical texture we have in a mayonnaise-based potato salad. The corn is nice and sweet, & the sriracha adds a spicy kick. So despite the interesting color, I hope you’ll give it a taste!
-5 medium sized red potatoes, cubed into 1/2 inch pieces
-1 and 1/2 cups frozen corn, thawed
-2 ripe avocados
-1/3 cup vegetable oil
-1 tablespoon sugar
-1 to 2 tablespoons taco or enchilada seasoning, depending on your preference
-1 to 2 tablespoons sriracha, depending on your preference as well
-Juice of 1/2 a lime
-Salt to taste
In a medium pot, add the cubed potatoes and cover them with water. Cook the potatoes for about 10 minutes on medium-high heat, or until potatoes are tender when you put a fork in them. Put them into a large mixing bowl and add the thawed corn.
In a small mixing bowl, add the ripe avocados. Mash them well until it becomes the consistency of a thick greek yogurt, then add the vegetable oil, sugar, taco seasoning, sriracha, and lime. Whisk the dressing together and pour it on top of the still-hot potato & corn mixture. Stir well and taste for seasoning.