Friday, January 29, 2010

Potato Salad with Avocado & Chilli

This recipe is a bit of an adaptation of something I saw Jamie Oliver create years ago on one of his many cooking shows, and I have been making it religiously ever since. It is so simple, yet never fails to impress. Try it out on your friends at your next get together - I guarantee they will think you are incredibly stylish and gourmet!

Baby spinach leaves (enough to cover whichever platter you are using)
12 chat potatoes, washed
1 medium avocado, peeled and sliced
1 long red chilli, finely diced
1 - 2 lemons, juice only
Extra virgin olive oil, for drizzling
Sea salt & freshly cracked pepper

Place the potatoes in a pot of cold salted water and bring to the boil. Cook until just tender, then rinse and drain. Allow to cool to room temperature.

Arrange the spinach leaves on a serving platter and top with the sliced avocado.

Once the potatoes are cool enough to handle, cut any larger ones in half and arrange on the platter with the avocado and spinach. Sprinkle over the diced chilli and dress generously with lemon and olive oil. Season well with salt and pepper.

Serve immediately! Or if you are not planning on serving straight away, reserve the dressing until you are ready, otherwise you will end up with a soggy salad.

Serves 4 - 6


Bo said...

Very beautiful...I have never seen a potato salad prepared like this.

Sook said...

That looks like a very flavorful and healthy recipe which is what I need. :)

Sanjana said...

Your photos are so beautiful! They certainly do justice to whats on the plate! Wonderful blog :) Thanks for following mine. Sanjana