Herby and Creamy Potato Salad with Avocado
Servings: 4
Calories: 131kcal
This is a very light and creamy potato salad. You may add more seasoning if you wish but I prefer to let the taste of those delicious new potatoes shine through. Ingredients are listed as: metric ( imperial )
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Ingredients
- 450 g 1 lb potatoes, preferably baby pearl potatoes
- 1 small avocado. or 100g 3 oz frozen avocado cubes
- 1 tablespoon rice vinegar
- 4 tablespoon almond milk
- 1 teaspoon lemon zest grated
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 garlic clove
- 1 spring onion thinly sliced
- 2 tablespoon parsley chopped
- 1 tablespoon basil chopped
- ½ teaspoon freshly chopped thyme or half the amount when using dry thyme
Instructions
- Boil the potatoes until done. An easy way to check this is by poking them with a fork or skewer. If they are soft all the way through they are done. Baby pearl potatoes need about 20 minutes.
- Drain the hot water and rinse them with cold water. By doing this it will be a lot easier to peel them. Peel them while they are still warm and set aside. You can either leave them whole or cut them in half. If you use large potatoes cut them into big cubes.
- Add the flesh of a small avocado, rice vinegar, almond milk, lemon zest, black pepper, salt and the garlic clove to a blender or food processor. Blend until smooth and scoop the cream onto the still warm potatoes.
- Add the thinly sliced spring onion, parsley, basil and thyme and mix well. Serve while still slightly warm or let it marinate in the fridge for a couple of hours.
Notes
If you have never used avocados read here how to know when they are ripe and how to cut them open the easiest.
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 22g | Protein: 3.7g | Fat: 4g | Saturated Fat: 0.7g | Sodium: 69mg | Fiber: 4g | Sugar: 2.5g