Potato salads are a little difficult I find. I am not a big fan of dressings drenched in mayonnaise (not that I don’t love mayonnaise, but I save my portion when eating with french fries) and often its rather tricky to prepare a real good potato salad. So I experimented a little and I think it turned out really well , combining one of my favorite ingredients – the avocado – into a dressing for the potatoes! Hope you like it!
See how to prepare here:
500g baby potatoes
2 tablespoons of plain yoghurt (or greek yoghurt)
30g slivered almonds
1 teaspoon olive oil
Salt & pepper
Wash the potatoes and pat them dry. Boil or steam them in a pot with water until they are ready (15-20 minutes). I like preparing the potatoes a day prior to making the salad, but you do either way. Once the potatoes are ready, drain the water and pour cold water over the potatoes so they can cool off (if you are pre-preparing the potatoes, just let them cool off themselves).
While the potatoes are boiling, cut the avocado in half, remove the pit and peel. In a mixer, mash the avocado with lime juice, salt, pepper, yoghurt and olive oil.
In a pan, heat the slivered almonds carefully until they are golden brown (careful that they don’t burn which happens easily) and remove from heat and let cool.
Cut the potatoes into thin slices with a knife (if the peel comes off easily remove, otherwise just leave it on). Add the avocado sauce and mix. Sprinkle the almonds on top last.