Recipe courtesy of the World Avocado Organization
Potato Salad Ingredients
500 gram small potatoes, cooked
2 spring onions, chopped
1 tbsp. freshly chopped celery
2 tbsp. freshly chopped parsley
Salt and pepper to taste
Optional: cress, chili flakes and smoked paprika powder
4 tbsp. olive oil
2 tbsp. sushi vinegar
2 tsp. yellow mustard
Optional: 1 avocado rose from ½ avocado
Combine all ingredients for the avonaise in a small box and mix with a hand blender until smooth. Add salt and pepper to taste. Combine avonaise with potatoes, spring onions, celery, parsley and salt and pepper to taste. Serve with cress, chili flakes and paprika powder on top.
For the avocado rose:
Choose an avocado that’s just ripe. Too ripe and it’ll be impossible to slice up. Peel your avocado and slice it in half lengthways. Place your avocado half cut side down on a chopping board and thinly slice. Gently fan out the slices. Curl the slices from one end towards the centre to create a rose shape.