Triple Layered Avocado

SERVES 4

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 2 spring onions, chopped 1 tbsp. freshly chopped celery 2 tbsp. freshly chopped parsley Sea salt and pepper To serve (optional): greens, chili flakes, smoked paprika, 1 avocado rose from 1/2 avocado (see p.11) For the avonaise: 1 avocado, pit and skin removed 4 tbsp. extra-virgin olive oil 2 tbsp. sushi vinegar 2 tsp. yellow mustard

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. 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.