Potato Salad With Avocado Food

ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
• While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
• Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
• Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.

POTATO AVOCADO SALAD

Steps:

• In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
• Place cooked potatoes in a large bowl.
• Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
• Finally, gently toss in the diced avocado.
• Serve warm or chilled.

NEW POTATO SALAD WITH AVOCADO DRESSING

Steps:

• Boil potatoes and cook until fork tender. In meantime prepare dressing by combining avocado, cider, mustard, olive oil, shallot, tarragon, thyme, parsley, salt and pepper in food processor until smooth and creamy.
• Drain and cool potatoes on paper towel lined baking sheet.
• In a large bowl, combine cooled potatoes, salad dressing, eggs, bacon, peas and green onions.
• Taste and adjust seasoning if desired.

CREAMY AVOCADO POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
• Combine yogurt, mayonnaise, cilantro, onion, lime juice, and garlic in a large bowl. Fold in avocados. Toss in potatoes until coated. Season with salt and pepper.

AVOCADO POTATO SALAD

Steps:

• Boil potato cubes until just tender.
• While potatoes boil, cube avocados and toss with 1 tablespoon lime juice.
• Set aside.
• Drain potatoes and place in bowl of cold water.
• When potatoes have cooled, drain well and place in large salad bowl.
• To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl.
• Taste and adjust seasonings.
• Pour dressing over potatoes and toss.
• Gently fold in avocado, onion, and cilantro.
• Serve at room temperature or cover tightly and chill for up to three hours.

POTATO SALAD WITH AVOCADO AND BACON

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.
• While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Sprinkle avocados with lemon juice and toss to coat.
• Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.
• Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.

POTATO & AVOCADO SALAD

Steps:

• Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
• Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

AVOCADO CILANTRO POTATO SALAD

Steps:

• Place the diced potatoes in a medium sauce pan with cold, salted water and bring to a boil.
• Immediately turn the heat down to a simmer and cook potatoes until tender, 10 - 12 minutes total.
• Cool the potatoes under cold running water and drain.
• Combine the potatoes, onions, and garlic in a large bowl and sprinkle with salt and pepper.
• Add olive oil, tossing to coat.
• Add the avocados, lime juice, jalapeno, cilantro and toss well to combine.
• Adjust seasoning if necessary to taste.
• Cover and refrigerate for at least one hour before serving.