avocado goes for dressing ... in the south
Servings: 2
ingredients:
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.
Notes
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.