avocado potato salad

I seem to get a lot of complements about my potato salad. I’m not sure that I do anything particularly special with it, I just make it the way that mum always tended to make it. I do follow a couple of rules. I never chill it if I can at all avoid it (so I don’t make it in advance) as I think it tends to make the dressing coagulate. I always add a little bit of whatever dairy product I have in the fridge for some richness and I always drizzle the warm potatoes with some olive oil for extra flavour.

It’s one of those nice versatile recipes (my mum’s usually are) that you can switch around the ingredients to make use of what’s in the fridge. This time I had an avocado and some cherry tomatoes that were just begging to be used so tossed them into the mix and it worked very nicely. You can play around with the herbs too, adding whatever comes to hand. I used basil this time but anything works really, just tailor it to what you plan to serve it with, coriander is nice with fish, mint with lamb kebabs or chives and parsley with grilled chicken.

avocado potato salad

Ingredients
serves 4-6
600g new potatoes
125g cherry tomatoes
1 avocado
1 tbsp mayonnaise
1 tbsp cream/creme fraiche/greek yoghurt
1 tbsp olive oil
squeeze of lemon juice
salt and pepper
big handful of fresh herbs
chili flakes (optional)

avocado potato salad

Pre-heat your oven to 200°c and slice the tomatoes in half. Toss them in a teaspoon of the olive oil and a little salt and pepper and then roast them for 10 minutes, turning halfway through. Once they are roasted leave them to cool.
Whilst the tomatoes are roasting you can cook the spuds. Cut any larger potatoes in half so that they are all roughly the same size and then add to a pan of water. I don’t salt my water as I prefer to season the potatoes later. Bring the pan to boil and then cook the potatoes until they feel tender when you poke them with a knife. Drain the potatoes and then return them to the pan. Drizzle over the remaining oil, season them with a little salt and pepper and then pop the lid back on the pan and let them cool and absorb the flavours.
Once everything has cooled to room temperature you can make up your dressing, you can do this by hand or in little food processor. Mash the avocado with the lemon juice until it is really smooth. Mix in the mayonnaise and whatever dairy product you’re using for richness. Stir through the herbs (and chili flakes if you’re using them) and them toss in the potatoes (and any oil that’s left in the pan) and the tomatoes. Adjust the seasoning if you need to and serve.

avocado potato salad