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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I am not a big fun of mayonnaise in my potatoes salad. This is a nice lighter variation. Perfect on a hot summer day. /2010/07/06/summery-potatoes-salad/ Ingredients:
6 medium red potatoes |
2 firm avocados |
salt and pepper, to taste |
4 tablespoons extra-virgin olive oil |
4 tablespoons fresh lemon juice |
2 teaspoon grated fresh lemon zest |
2 tablespoons minced dill |
Directions:
1. Place potatoes in a large saucepan. Cover with cold water and bring to a boil over high heat. Boil covered, for 20 to 30 minutes, depending on the size of the potatoes, until potatoes are tender. Drain and place in a large bowl. Let the potatoes cool for a few minutes and peel them.
2. This is however optional, if you do like potatoes with peel just skip this step.
3. To make dill, lemon and olive oil sauce. Whisk dill, lemon juice and lemon zest and olive oil together in a bowl, add salt and pepper to taste. In a bowl cut the potatoes into 3/4-inch pieces and add the lemony sauce to it.
4. Pit and peel the avocados and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.
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