Mexican Potato Salad

For the dressing:

15 oz. V&V SUPREMO® CREMA SUPREMO® or V&V SUPREMO® CREMA *RANCHERITO® sour cream

1 large clove garlic, minced

1 small avocado, peeled, pitted, chopped

4 Tbsp. liquid from canned jalapenos

6 green onions, chopped

 salt to taste

1 Tbsp. apple cider vinegar

 For the salad:

½ cup V&V SUPREMO® ENCHILADO cheese, crumbled

1½  lb yukon gold or russet potatoes, peeled and quartered, held in cold water

8 large radishes, each cut into 8 pieces

2 ribs celery, sliced fine

1 medium red onion, diced

½ cup cilantro, chopped

1. Place potatoes in pot over medium heat with enough water to cover them. Bring to a boil and add ½ tbsp. salt to water. Cook potatoes until just tender. (Skewer or knife will pierce potato easily) Drain potatoes.Let them cool down. Cut into ¾ inch dice.
2. Meanwhile, place all the dressing ingredients in the blender. Blend well
3. Place all salad ingredients except cheese in bowl, and toss well with dressing to taste. Chill salad for at least 2 hours.

SERVING: Serve salad on small plates, sprinkle cheese on top.