Potato salad with avocado cream in a different way
You’re probably familiar with the classic potato salad, but have you ever tried an avocado potato salad? It’s a colourful summer salad that’s perfect for Midsummer or just a casual lunch or dinner. The creamy texture of the avocado makes it a perfect substitute for various sauces, and in this potato salad it also successfully takes on the role of mayonnaise or sour cream. This salad is also considerably lighter than, for example, the one with Indian nut dressing. So if you’re looking for a lighter alternative to potato salad without giving up the dressing, this could be your new favourite! 😉 Be sure to give it a try and let us know how you like it!
Servings: For two
Preparation time: 25 minutes (if you use pre-steamed potatoes)
Difficulty: Easy
What you need to prepare:
For the salad:
- 600 g steamed potatoes (you can use tiny baby potatoes and cut them in half, or regular large potatoes and cut them into bigger cubes).
- 100 g green peas (fresh or frozen-thawed)
- 100 g sliced fresh cucumber
- 60 g sliced fresh radishes
- 50 g sliced red onion
- a handful of fresh chopped dill
For the avocado cream you need:
- 200 g ripe avocados (raw avocados won’t work in this recipe, so be sure to choose soft, ripe and creamy avocados).
- 1 tablespoon lemon juice
- 1 clove garlic
- salt (for seasoning)
- pepper (to taste)
How to prepare a salad?
Halve or chop the steamed (chilled!) potatoes into a large bowl and add the sliced fresh cucumber, radish, red onion and peas and chopped dill. Then prepare the avocado cream. To do this, puree the avocado with garlic cloves, lemon juice, salt and pepper in a blender, blender or food processor. When the cream is ready, mix it into the salad ingredients. Serve and eat immediately, this is the best way to enjoy this salad!
