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NO-MAYO POTATO SALAD The perfect dish to bring to a barbecue or potluck, because the simple truth is that everyone loves potato salad. This twist here is that I’ve used velvety avocado instead of mayonnaise. so everyone can eat some, even vegans. It’s just as creamy and light as the classic dish, but even more delicious. INGREDIENTS 500g new potatoes, cooked
For the avonaise:
2 spring onions, chopped
1 avocado, pit and skin removed
1 tbsp. freshly chopped celery
4 tbsp. extra-virgin olive oil
2 tbsp. freshly chopped parsley
2 tbsp. sushi vinegar
Sea salt and pepper
2 tsp. yellow mustard
To serve (optional): greens, chili flakes, smoked paprika, 1 avocado rose from 1/2 avocado (see p.11)
EQUIPMENT NEEDED Hand blender
METHOD 1 Combine all ingredients for the avonaise in a small bowl and mix together with a hand blender until smooth. Season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking.
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DINNER
2 Stir the avonaise together with the potatoes, spring onions, celery, and parsley. Season to taste. 3 If using, serve with greens, chili flakes, smoked paprika and an avocado rose.