Avocado Potato Salad

Another yummy avocado season recipe. I’ve discovered that keeping them in the fridge until you’re ready to use them helps keep your avocados from going off to quickly. This means I’m still able to make my favourite avocado recipes even though the avocado season is over. 

My avocado potato salad is based on this recipe. I use whey in my recipe but if you substitute the whey for more lime juice this recipe can be vegan. Chop your potato and kumala (Hawaiian purple kumara) into large bite size pieces. Boil them until they are just cooked (if you can easily stick a fork in them they’re done). Make sure you put the potato and the kumala in separate pans when you boil them, otherwise your potatoes will go a weird purple colour. While your potatoes and kumala are cooking it’s time to whip up you avocado ‘mayo’. Put the avocado, parsley, garlic, salt and pepper, lime, and whey if you’re using it, into the food processor. Blend it all together until it forms a smooth mayonnaise-like consistency.

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When the potatoes and kumala are cooked drain them and leave them to cool for maybe ten minutes (or if you’re impatient like me, run them under cold water for a little while). Put the potatoes, kumala, capsicum, banana peppers, coriander, and chives into a serving bowl. Add your avocado mixture and stir to combine.

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If you want to you can add extras like boiled eggs, or corn kernels you can, but I like to keep mine simple.

Ingredients

  • 1 large avocado
  • 1-3 limes, juice only (depending on whether you use whey or not)
  • 2 tbsp of parsley
  • ¼ liquid whey
  • 1 tsp of garlic
  • A pinch of salt
  • A pinch of pepper
  • 300g of diced potato
  • 200g of diced kumala
  • 2 red capsicums (if you can find them, if not green is fine)
  • 1 banana pepper
  • 1-2 tbsp of coriander (according to your tastes)
  • 4-5 chives, diced small

Method

  1. Chop your potato and kumala (Hawaiian kumara) into large bite size pieces.
  2. Boil them until they are just cooked (if you can easily stick a fork in them they’re done). Make sure you put the potato and the kumala in separate pans when you boil them, otherwise your potatoes will go a weird purple colour.
  3. Put the avocado, parsley, garlic, salt and pepper, lime, and whey if you’re using it, into the food processor. Blend it all together until it forms a smooth mayonnaise-like consistency.
  4. When the potatoes and kumala are cooked drain them and leave them to cool for maybe ten minutes (or if you’re impatient like me, run them under cold water for a little while).
  5. Put the potatoes, kumala, capsicum, banana peppers, coriander, and chives into a serving bowl. Add your avocado mixture and stir to combine.
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