Helen RandellAvocado-y potato salad
January 12th 2012 10:35
I'm going to start strong, and begin 2012 by posting a recipe from my orange book with the flowers on it.
I suspect, that like many of the recipes I copied out in the early days, this was shown with a great photo! I say this because looking at the ingredients list, it's not exactly ground breaking. No bacon, no creamy mayo or sour cream and no strong herbs. What this simple list means though, is that on a quiet Friday night when I looking to throw together a bit of a salad, I did have everything I needed. Also, when you give a bit more attention to the list, you find that you really do have everything you need. Creamness from the avocado, pepper from the watercress, acid from the lemon, crunch from the almonds and some lubrication from the oil.
An easy one, perfect as an accompaniment for your next barbecue.
Potato Salad - serves 4
500g small potatoes (bonus points if you use the ones you have dug up yourself)
100g whole blanched almonds
60ml olive oil
1/2 lemon, juiced
2 ripe avocadoes
85g watercress
Place potaotes in a large pot of water and boil until tender. Drain and set aside until potatoes are cool enough to handle. Meanwhile, toast the almonds in a non-stick frying pan for 3-4 minutes, tossing regularly so the colour evenly. Remove from heat and set aside. To make a dressing, whisk the oil and lemon juice together and season with a little salt and pepper. Cut each warm potato into 3 or 4 chunks and toss them in the dressing. Peel avocado and slice thinly, then lightly toss with potatoes, also adding the almonds and watercress until all ingredients are coated with dressing. Serve immediately.
| 32 |
| Vote |
subscribe to this blog
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by S
S