When I look for a simple but satisfying and nutritious salad for those days when you barely have time to stop to eat, but you need a good dose of energy, I usually resort to the pasta or potatoes as a base, and increasingly opted me by the last option. This recipe for creamy potato salad with avocado sauce is quite simple but has a lot of flavor and leaves you satisfied without being heavy.
It is typical potato salad prepared with a creamy mayonnaise dressing that usually takes at its base, but can also be prepared in many alternative ways. The ripe avocado gives us the creaminess of its pulp adding healthy fats that combine well with the softness of fresh herbs, and always wins with the acid point of lemon juice or lime.
Ingredients for 2 people
500 g small new potatoes 1 medium ripe avocado, 1 teaspoon Dijon mustard, 1 tablespoon fresh parsley, 1 tablespoon fresh cilantro, 1/2 teaspoon fresh chives, 1 teaspoon fresh dill, 1/2 clove minced garlic or 1/2 teaspoon granulated garlic, 1/2 teaspoon ground cumin, 1 pinch of ground fennel, 1/2 large lemon or 1 lime, 1 tablespoon extra virgin olive oil, 1 tablespoon capers, salt and black pepper.
How to make creamy potato salad with avocado sauce
Start cooking the potatoes in salted water, steamed or microwaved. For small potatoes and this kind of recipes I prefer the steam or basket, but sometimes I turn the microwave in a special container. They should be cooked inside but not very soft. Allow to warm and take to the refrigerator.
Remove the avocado pulp boneless and place in a bowl or bowl. Sprinkle with a dash of lemon and crush with a fork. Add the mustard, spices, chopped herbs and mix a bit. Add remaining lemon juice or lime, the extra virgin olive oil and season. It should be a kind of cream a little thick. Lighten with more juice, oil or water, if necessary.
Cut the potatoes in half or quarters if they were very large, peeling them before if preferred. Mix the dressing with avocado and add capers, mixing everything gently.
Preparation time | 30 minutes
difficulty | Very easy
I prefer to serve this creamy potato salad with avocado sauce at the time, because if we let the potatoes chilling in the fridge and sauce ingredient are already cold, you are at the point in time when we prepare. But you can also leave a little list before saving it well in the refrigerator, ensuring that frost is not to taste it. We can take it as simple lunch or as an accompaniment to a full menu.