POTATO SALAD WITH AVOCADO DRESSING
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I don’t really take any notice when food bloggers label their dishes as “the best ever” but this potato salad is so delicious that it probably is the best potato salad that I have ever eaten. This recipe is adpted from Deliciously Ella, a Vegetarian, health conscious food blog.
The creamy dressing makes this salad really special. Avocado, that has been pureed and then peppered with chopped,herbs, shallots and a sprinkle of olive oil and lemon juice. Its a perfect meal on its own or as a side at a picnic or bbq.
1KG new potatoes, boiled, cooled and and cut in half. I leave the skins on.
- 2 Avocados
- 1 small lemon, juiced
- a small bunch of mint, chopped finely
- some spring onions, chopped finely
- 5 shallots, thinly sliced
- 2 table spoons olive oil
- salt and pepper
ALL YOU NEED TO DO
Place evenly sized potatoes in cool water bring to the boil and simmer for 18 mins or until cooked. larger potatoes can be halved. Once the potatoes are cooked, drain in a colander and allow to cool. Then cut potatoes in half and gently place in mixing bowl.
While the potatoes are cooling, chop the herbs and onions.
Peel and stone the avocados and place in a blender with lemon juice and olive oil and blend the flesh until smooth. Then add mint, shallots and spring onions salt and pepper to the pureed avocado and pulse a couple of times
Once the potatoes are cooled, cut in half, carefully stir through the avocado dressing and sprinkle with some reserved shallots for decoration
HINT – The creamy salad keeps in an airtight container for up to 3 days.
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