I love potato salads, but I don’t always want the creamy or mayonnaise dressing that frequently goes with them. This one uses creamy avocado instead. The lemon cuts through the richness with just the right amount of acidity and the dill adds it’s fragrant mellowness as a high note.
A handful of ingredients, very little prep and a great taste at the end of it. This is my kind of cooking.
250g new potatoes, cooked and chopped into bitesize pieces
1 avocado, finely chopped
1/2 red onion, finely chopped
Juice of 1/2 lemon
2 tbsp fresh dill, finely chopped
Put all the ingredients into a bowl and season with salt and pepper.
Mix together thoroughly until the avocado starts to break down and little and coat the potatoes.
Serves 2 as a side salad