salads savoury delights

avocado goes for dressing … in the south

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Potato salad is down-to-earth … so down-to-earth … Time to get it dressed to kill by adding an avocado dressing!

Potatoes are year-round vegetables & avocados are on their way. What do you think of replacing mayonnaise and/or double cream and/or sour cream by a real heap of mashed avocado?

This was my vision when creating this very special potato salad some years ago. We are still in the South aka Mediterranean area … having moved from Southern France to Northern Spain: it’s hot and a fresh cold potato salad is very appropriate – so I started to realize a humble version of my salad based on whatever was available at the moment. Fortunately you won’t need any special equipment …

So let’s simply start w/ the original recipe … later I’ll add some comments about my adaptions!

What do we need for a fresh potato salad?

There are:

  • cold boiled potatoes (best from previous day or so!)
  • cherry or plum tomatoes
  • (some) fresh cucumber
  • spring onions
  • (some) cress
  • (some) arugula
  • avocado
  • (some) sour cream.

Of course we don’t need a whole fresh cucumber: about 4-5 cm of it will do perfectly. Cut it into thin slices & quarter them.

To drain the cucumber water (which might make our potato salad dressing runny when waiting to be served) add some salt to the chopped cucumber, wait about 5-10 min & squeeze the cucumber bits thoroughly.

Afterwards just chop the boiled potatoes, the spring onions & the tomatoes.

Chop the arugula & the cress.

Peel the avocado & discard the pit. Cut the avocados into pieces, add the sour cream as well as salt & pepper.

Mix all the ingredients for the potato salad.

Mash the avocado, whip the avocado-sour cream-mess until smooth & add it to the potato mix.

What did I change …
I worked w/ Greek yoghurt instead of sour cream, skipped the cress, worked w/ sweet onions instead of spring onions!

Mix thoroughly!

From the recipe you’ll get 2 servings as a companion to some roast or sausages or whatever … Otherwise there are 4 servings making an appropriate starter!

I made the potato salad w/ some leftover boiled potatoes … You may prepare a bigger salad (e. g. 8 starters or 4 main course companions) by just doubling the amounts.


avocado goes for dressing … in the south
Prep Time20 minutes
Servings: 2
for the potato salad:
  • about 200 g cold boiled potatoes (peeled)
  • 2 spring onions
  • about 5 cm fresh cucumber
  • 5 cherry tomatoes or plum tomatoes
  • 1/2 packet cress (chopped)
  • 25 gr arugula (a handful – chopped)
  • salt & pepper (to taste)
for the dressing:
  • 1 avocado
  • 1/2 tsp lemon juice (a dash)
  • 2 tbsp sour cream
  • salt & pepper (to taste)
how to:
  • Cut the cucumber into slices, quarter them, add salt & mix.
  • After about 5-10 min just squeeze the cucumber bits to drain the water – discard the water.
  • Chop the potatoes & the tomatoes & the spring onions & the arugula & the cress.
  • Mix everything.
  • Peel the avocado & discard the pit.
  • Add lemon juice & sour cream.
  • Mash everything & whip into a creamy dressing.
  • Add salt & pepper to taste.
  • Add dressing to potato salad & mix thoroughly.
Prep Time: It’s w/o boiling any potatoes.
Serving Size: It’s 4 servings as a starter or 2 for main course (replacing any other vegetables like mashed potatoes, rice, pasta …).
Cucumber: Draining the water prevents the dressing from getting runny before serving.
Lemon juice: Adding some lemon juice prevents the avocado from oxidation (i. e. getting brown).
The potato salad may be stored in the fridge for up to 2 days.