This creamy yet fresh tasting potato salad is perfect as a side dish or to take to a summer BBQ. Even if you don't follow a vegan diet, it's a wonderful alternative to classic potato salad as the avocado sauce is full of "good" fats, making it a healthy option for those watching their cholesterol. Plus, it celebrates seasonal British produce thanks to the inclusion of Jersey Royal potatoes.
Three great health benefits: beneficial for heart health, promotes healthy skin, good source of fibre
Serves 3-4
Ingredients:
450g Jersey Royal potatoes, washed and chopped in half
1 large handful of rocket
1 ripe, medium avocado
Juice of 1 lemon
3 sprigs fresh dill
1 tbsp extra virgin olive oil
1 & 1/2 tsp Dijon mustard
Sea salt and black pepper, to season
Method:
1) Place the potatoes in a large saucepan with plenty of water and a generous pinch of salt. Bring to the boil and cook for 10 minutes, until a knife goes through easily. Drain and set aside to cool completely (I tend to do this the night before I want to make the salad).
2) Place the avocado, lemon juice, dill, olive oil, mustard and salt & pepper in a food processor and whizz together until smooth.
3) Pour the avocado sauce onto the potatoes and add the rocket. Stir together to thoroughly combine.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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