Thursday, 29 December 2011

Recipe: Creamy Avocado Potato Salad

Recently, I tried out a recipe from the cook book "Vegan Brunch" by Isa Chandra Moskowitz. Well, here is another one that turned out to be quite a winner, especially in this summer heat we are enduring at the moment.

I tested out my brand new food processor on this recipe, but you can use a blender if you wish. What you will end up with is the creamiest potato salad. You should aim to make this salad close to when you want to serve it. You can refrigerate but not for too long, as it will brown.

What you will need:
1 kilogram of potatoes, cut into 2cm chunks
2 ripe avocados
2 tbsp lime juice
half tsp salt (I use himalayan)
1 tomato, chopped
half continental cucumber, diced very small
quarter tsp ground cayenne, or paprika
1 small red onion (optional)

Place potatoes in a pot, cover with water and bring to boil. Then lower heat to a roiling boil and cook for about 15-20 minutes. Potatoes should be tender but not falling apart. Drain and cool.

Split avocados in half, scoop out flesh and place in food processor. Add lime juice and salt, and puree until smooth. Add cayenne, tomato and onion (if using). Pulse until they are incorporated but not completely blended. you should still be able to see the tomato and onion.

Combine in a large bowl, the cooled potatoes and the cucumber. Add the the dressing and mix well.


  1. I love avocados! We may try this recipe. I wonder if you can use sweet potato?

    Hope you and Marcus are having a great time over the end of year break. bet you are!

  2. I don't see why not? You could give it a go and let me know how it turns out.
    We are. I am taking it easy and reading a book a day or every second day. Yay!

  3. This looks great, love the idea of including avocado!

  4. Have made this and loved it. Went out and bought a food processor so we can make it properly! And that's what we're having for lunch today. :D

  5. Awesome! The food processor really makes a difference.