Chicken Tamale Potato Salad with California Avocados
On hot summer days it's great to have a one-bowl meal that can be made ahead! Chicken Tamales in Green Sauce add an authentic Mexican flavor to traditional potato salad, providing the perfect pairing with creamy California avocados.
Course Salad
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12servings
Author Mimi Holtz
Ingredients
3-4lbsof red potatoesboiled and drained, sliced into 1/2 inch slices
3 -6Del Real Chicken Tamales in Green Sauce
1 15ozcan sweet corndrained (or use fresh corn)
1 3.8ozcan sliced ripe olives
1/2cupfresh chopped cilantro
1 1/2cupsmayonnaise
1/4cupdijon mustard
1cupsour cream
5scallionschopped
2tablespoonsfresh lime juiceoptional
1large California avocadopeeled and cut into chunks
Salt and Pepper
Instructions
Remove the tamales from the corn husks and chop into small pieces. In a large bowl, mix together the slice potatoes, chopped tamales, corn, and olives.
In a separate bowl, make the dressing by mixing together the mayonnaise, mustard, sour cream, scallions, and lime juice.
Fold the dressing into the salad until everything is well coated. Add the chopped cilantro. Chill the salad until ready to serve.
Top with chunks of fresh avocado and garnish with sprigs of fresh cilantro.