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Potato salad with avocado and coriander

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Ingredients for 2 servings:

  • 800 g potatoes
  • 1 avocado(s), ripe
  • ½ bunch coriander greens, chopped
  • 1 lemon(s), small to medium-sized
  • 2 tbsp extra virgin olive oil
  • 2 tbsp rapeseed oil, virgin
  • Salt and pepper, colorful from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

alkaline, suitable for grilling, summer salad

Steam the potatoes with their skins on (this will give them a lovely aroma) or boil them. Let them cool. Peel the skins and peel the avocado. Cut the potatoes into bite-sized pieces and toss with chopped cilantro, olive oil, rapeseed oil, salt, and pepper. Then cut the avocado into pieces, drizzle with lemon juice, and carefully fold into the potatoes. Let them sit for a few hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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