Wild Garlic Potato Salad
Wild garlic potato salad with creamy avocado mayonnaise dressing. Ingredients are listed as: metric ( imperial ).
- 1 kg baby potatoes
- 100 g peas frozen
- 30 g wild garlic* finely chopped , tightly packed if measured in cups
- 1 green chilli small
Place the potatoes in a pan of salted water and bring to the boil. Cook them for 15 minutes, or until tender. Drain, rinse in ice cold water, peel them and slice potatoes into halves. You can leave the peel on baby potatoes, but for this salad I like them peeled.
You can cook the frozen peas for a few minutes separately or add them during the last two cooking minutes to the potatoes.
While the potatoes are boiling you should wash, clean and thinly slice the wild garlic. Deseed the green chilli and slice it into thin rings.
To make the mayonnaise combine avocado, rice vinegar, mustard and salt in a food processor. Run it at max speed until it is a smooth cream. Now is the time to add the oil. Add it very slowly while processing the mayonnaise. It will turn lighter in colour and very creamy.
Add the potatoes, wild garlic and chillies to a bowl. Pour over the mayonnaise and mix it gently until all are evenly covered.
Season the salad with a generous pinch of salt and pepper and serve immediately.
*You can replace the wild garlic with the green part of spring onions.
To make the mayonnaise taste more like the real thing I add mustard and vinegar - some recipes call for lemon, but I feel that it makes it taste too much of citrus. I generally like to serve this with barbequed food.
Serving: 1portion | Calories: 345kcal | Carbohydrates: 49g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 70mg | Potassium: 1113mg | Fiber: 7g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 61.5mg | Calcium: 41mg | Iron: 2.5mg