Potato and corn salad with avocado mayonnaise


I've always been a big fan of potato salads, the home-made kinds I mean. You can quickly put a meal together by combining the potatoes with other vegetables (or eggs and cheese) and dressing them lightly with apple cider vinegar and olive oil or with something creamier such as this avocado mayonnaise.


Ingredients (serves 4-6)
- 6 medium size red potatoes, boiled skin on, then cut into bite size pieces
- 2-3 ears of corn, boiled or grilled
- 1 small red onion, thinly sliced
- 1 red pepper, sliced

Avocado mayonnaise
- 1 avocado, pitted
- 1 garlic clove
- 2-3 Tablespoons freshly squeezed lemon juice
- 4 Tablespoons extra virgin olive oil
- salt and pepper to taste

To prepare the avocado mayonnaise, start by pulsing in a blender the avocado pulp, garlic, lemon juice, salt and pepper until smooth, then gradually add in the olive oil. The consistency should be that of regular mayonnaise. Taste and adjust the seasonings.

To assemble the salad, combine the potatoes with the corn kernels, onions and peppers. Dress with the avocado mayonnaise just before serving as potatoes tend to quickly absorb the oils. Enjoy!





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