4 min

20 min

Directions

Ingredients

Step 1

To a large pot, add water, 2 tablespoons salt and the potatoes. Bring to a boil & cook for about 10 minutes or until the potatoes are fork tender. Drain potatoes and add to a large mixing bowl.

Step 2

To a blender, add the jalapeños(for less spicy option, only use 1 jalapeño and/or remove seeds from them as well), onion, garlic, cilantro, lime juice, black pepper, chicken bouillon and avocado. Blend until smooth.

Step 3

Pour the sauce over the potatoes and mix until they’re coated all over.

Step 4

Serve the potatoes with all the extra yummy sauce. Garnish with crumbled queso cotija and more cilantro.