John Myers
Warm Potato and Avocado Salad with Maple Syrup Mustard Dressing
The perfect warm potato and avocado salad with maple syrup mustard dressing recipe with a picture and simple step-by-step instructions.
for the dressing:
- Salt
- 1 bunch Radish
- 1 Pc. Cucumber
- 2 Pc. Avocado
- 4 tbsp Olive oil
- 1 bunch Spring onions
- 2 cm Ginger
- 1 Pc. Clove of garlic
- 2 tbsp Use avocado oil, alternatively 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 4 tbsp Light balsamic vinegar
- 2 tbsp Maple syrup
- 2 tbsp Soy sauce
- Pepper salt
- 2 tbsp Water
- Freshly chopped coriander, alternatively parsley for sprinkling
- Wash the potatoes and cook them in simmering salted water in a closed saucepan for about 25 minutes.
- In the meantime, prepare the dressing. Peel and finely chop the ginger and garlic. Cut the spring onion into fine rings. Heat 2 tablespoons of oil in a pan and sauté everything for a few minutes. Stir in the mustard and deglaze with vinegar. Remove the pan from the heat and stir in the maple syrup, water, soy sauce, remaining oil and avocado oil. Season to taste with salt and pepper.
- Wash the radishes and cucumber and cut into fine slices. Put in a bowl. Drain the potatoes, peel them while they are still warm and cut into slices or cubes. Also add to the bowl. Fold in the dressing. Finally halve, core and dice the avocados. Fold under the lettuce. Sprinkle with chopped coriander and serve.
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