Idaho® Potato and Avocado Salad Arepas | Idaho Potato Commission
A vegetarian take on a classic Venezuelan dish that is not only easy to make, but hearty and very satisfying. Savory corn cakes filled with a delicious potato and avocado salad.
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Cooking tools:
- Cast iron skillet
- Cooling rack
- Bread knife
- Pot
- Mixing bowl
- Baking sheet
- Plastic wrap
- Wooden spoon
- Serving platter
- Oven
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Colander
- Fork
- Spatula
Ingredients
- 1 large russet Idaho® potato, peeled and diced
- 2 medium avocados, cored and diced
- 3 hard-boiled eggs, diced
- ⅓ cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled queso fresco, or feta
- 3 cups instant yellow corn masa flour (such as Maseca or Masarepa)
- 3¼ cups warm water
- vegetable oil for frying
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