Recipe by Kirsty Marwood, Images by Jo O’Keefe for ele Magazine.
This delicious potato salad recipe was originally featured in Issue 2 of ele Magazine. This salad is best dressed at the last minute before serving due to the fresh avocado. It adds a beautiful green colour and creaminess without heavy mayonnaise (it is vegan too!).
You can add in extra slices of avocado and mix in some sour cream (not vegan now) if you like a heavier dressing.
Ingredients (Serves 6)
1 kg small red potatoes
1 large ripe avocado
2 tsp fresh lemon juice
1 tbsp Dijon mustard
½ tsp smoked paprika
½ tsp salt
1 ½ tsp maple syrup
Black pepper, freshly ground
1/3 cup dill packed then chopped
½ bunch of spring onions diced
3 stalks celery diced
½ white or salad onion diced
Method
1. Steam potatoes gently for 10 or so minutes until fork tender through the centre. Immediately run under cold water to prevent further cooking.
2. Refrigerate for 1 hour then quarter and peel (if you want to) and set aside.
3. Peel and mash the avocado, add lemon juice, mustard, paprika, salt and maple syrup. Mix to create a dressing and season with salt and pepper to taste.
4. Combine potatoes, onion and dressing, tossing carefully to mix and coat. Transfer to a serving bowl. Enjoy!
Recipe by Kirsty Marwood, Images by Jo O’Keefe for ele Magazine.
This delicious potato salad recipe was originally featured in Issue 2 of ele Magazine. This salad is best dressed at the last minute before serving due to the fresh avocado. It adds a beautiful green colour and creaminess without heavy mayonnaise (it is vegan too!).
You can add in extra slices of avocado and mix in some sour cream (not vegan now) if you like a heavier dressing.
Ingredients (Serves 6)
1 kg small red potatoes
1 large ripe avocado
2 tsp fresh lemon juice
1 tbsp Dijon mustard
½ tsp smoked paprika
½ tsp salt
1 ½ tsp maple syrup
Black pepper, freshly ground
1/3 cup dill packed then chopped
½ bunch of spring onions diced
3 stalks celery diced
½ white or salad onion diced
Method
1. Steam potatoes gently for 10 or so minutes until fork tender through the centre. Immediately run under cold water to prevent further cooking.
2. Refrigerate for 1 hour then quarter and peel (if you want to) and set aside.
3. Peel and mash the avocado, add lemon juice, mustard, paprika, salt and maple syrup. Mix to create a dressing and season with salt and pepper to taste.
4. Combine potatoes, onion and dressing, tossing carefully to mix and coat. Transfer to a serving bowl. Enjoy!
Want more? Click here for a delicious Roasted Sweet Potato, Pomegranate, Feta amd Chickpea Salad and here for our Grilled Peach, Prosciutto and Mozzarella Salad.
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