2 chayotes

12 baby potatoes, cooked and quartered

1 avocado, cubed

1 green onion, thinly sliced

2 tablespoons (30 ml) chopped fresh cilantro

2 tablespoons (30 ml) lime juice

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) whole-grain mustard

1/4 jalapeño pepper, seeded and finely chopped

Salt and pepper

In a pan of salted boiling water, cook the chayotes for about 30 minutes or until tender. Drain. Let cool. Peel and cut into cubes.

In a bowl, combine all the ingredients. Season with salt and pepper.

Serve at room temperature.

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