the businesswoman's kitchen

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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?

Deliciously Ella proposed the idea of using avocado for dressing some months ago – I tried it in a mixed potato salad.

Let’s go for it!

What do we need for a fresh potato salad?

There are:

• boiled potatoes
• cherry or plum tomatoes
• (some) 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.

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 min & squeeze the cucumber bits thoroughly.

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

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

Chop the arugula & the cress.

Mix all the ingredients for the potato salad.

Mash the avocado & whip the avocado-sour cream-mess & add it to the potato salad…

& mix thoroughly!

That’s it!

Print Recipe

avocado goes for dressing...

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

Prep Time20 mins

ingredients:

for the potato salad:

• about 200 gr boiled potatoes peeled
• 2 spring onions
• about 5 cm of a fresh cucumber
• 5 cherry OR plum tomatoes
• 1/2 packet cress
• 25 gr arugula a handful
• salt & pepper

for the dressing:

• 1 avocado
• 1/2 tsp lemon juice a dash
• 2 tbsp sour cream OR mayonnaise
• salt & pepper

how to:

• Cut the cucumber into pieces & add salt & mix.
• After about 5 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 (or mayonnaise).
• Mash everything & whip into a creamy dressing.
• Add salt & pepper.
• Add dressing to potato salad & mix thoroughly.

Notes

Prep Time: It's w/o boiling the 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.

Ok: it’s beginning of January – spring is quite far away, but doesn’t the potato salad’s ingredients look like spring is round the corner? Especially the spicy green stems & leaves of arugula & cress create a really fresh taste.

There are 4 servings making an appropriate starter – or 2 servings as a companion to some roast or sausages or Frankfurter…

…or if there is a buffet just arrange little bowls w/ potato-avocado salad.

I made this 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.

The businesswoman with too many office hours thinks

So it seems that all has to be done in a single process: no preparation in advance (aka potato salad 1 day before & dressing later…). I think I can manage this.

The avocado is a thrilling alternative to simple mayonnaise or sour cream!
(My next buffet may get a new highlight…)