Recipes - Salads
Avocado and Potato Salad
Ingredients
Serves 4
500g New potatoes
2 Hass avocados
1 Tub of cress
3 tbsp Mayonnaise
1 Handful of chives, chopped
1 Handful of almonds
Method
- Cut the new potatoes into halves and then boil for 15 minutes or until tender.
- Once cooked drain the potatoes and place into a bowl, leave to cool then stir into mayonnaise until all covered.
- Cut the avocados into halves and remove the skin and also the stone.
- Then cut the avocado into chunks and add to the potatoes.
- Add the cress, almonds and the chives to the potato mix.
- Stir until all the ingredients are covered in the mayonnaise.
(c) 2012 ProHass and Chilean Hass Avocados Association