Avocado Potato Salad

Monday night. It’s Peter’s night to cook for Lisa. At 4:00 pm he says “Can you look in the fridge and come up with a fancy dinner I can make for Lisa using what we already have? She’ll be back at 5:30” I grab my laptop, hustle into the kitchen, take stock of what’s there and head over to Epicurious to use their awesome advanced search feature. Based on what we have this is how the four course meal shapes up: Chicken Veggie Quiche, Avocado Potato Salad, Avocado Soup and a Berry Reduction Sauce over ice cream for dessert!

See the Chicken Vegetable Quiche entry for a photo of the salad next to a slice of quiche!

Ingredients:

3/4 pound small red potatoes (about 6)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
3 tablespoons minced fresh chives
1 firm-ripe California avocado

Preparation:

In a saucepan cover potatoes with salted cold water, simmer, covered, until tender, 15 to 20 minutes
Drain potatoes in a colander and quarter
In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste.
Pit and peel avocado and cut into 3/4-inch pieces.
Add avocado to potato mixture, gently tossing to combine

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