Creamy Potato salad with avocado sauce. healthy and easy recipe

 

creamy-potato-salad-with-avocado-sauce

 

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.

Potato frittata recipe with feta and pesto

potato-and-feta-frittata

 

Today we walk for celebration. And not only us but the whole world, for the second Friday of October is World Egg Day. So we have joined the party and we have put to cook this delicious and healthy food, starting with a recipe frittata potato, feta and pesto, one might say, it is the premium Italian sister of our omelette.

It is a filling dish and, while not takes just fat (only contributing cheese and pesto), is very satisfying. In my home we are very greedy and the size of the potato frittata, feta and pesto was enough to feed four neck leaving a couple of servings to spare. You can use prepared pesto, but the dish will gain a lot if you use homemade basil pesto. Or color.
Ingredients for four to six servings or a pan of 28 cm

600 g potato, 1 clove garlic, 8 eggs, 1 tablespoon extra virgin olive oil, 200 g of feta cheese, 50 g of pesto, salt and pepper.

How to make potato frittata, feta and pesto

Peel the potatoes and cut into thin slices about half a centimeter. A pan filled with water and put the fire. When it begins to boil, season and introduce the potato. Boil for five minutes or until the potato is tender. Drain well to remove all traces of water and let temper a few minutes.

Meanwhile peel the garlic and chop finely, add it to the eggs, we will have in a bowl and beat well. We incorporate the drained potato and 150 g of chopped feta cheese. Salt and pepper to taste, but generously, and engradasa curdle in a pan with oil for five minutes.

We introduce in the oven, preheated to 200 ° C, and finished curdle for 10-15 minutes. If our pan has a removable handle, remove to enter it in the oven. If this is not the case, as you see in the images step by step, we wrap the handle well with foil to prevent burning and ready. We serve the frittata with pesto and the rest of feta cheese spread over the surface.

Preparation time | 30 minutes
Difficulty | Very easy

The speed and ease with which it is prepared, this potato frittata, feta and pesto is ideal for dinners solve those days when we hurry. If we accompany a salad of green leaves have a balanced and nutritious menu in no time. It can be eaten hot or cold, either way is equally rich.