Ingredients (Serves 5-6)

• 1 lb / 450 g potatoes, new potatoes if possible, or Yellow Finn, red potatoes or another kind that is good for salads
• One medium avocado
• 1 tablespoon / 15 ml fresh Meyer lemon juice
• Fine sea salt, to taste
• A pinch of freshly ground black pepper
• A tablespoon of finely chopped fresh parsley (I use my mezzaluna for this)

Instructions

Scrub potatoes well, place in a saucepan, cover with water and bring to a boil. Cook until potatoes are tender. Drain. I suggest to leave the potatoes with thin skin (like new potatoes) unpeeled. When applicable, peel potatoes as soon as you can handle them. Let cool. Cut into bite-sized slices no thicker than 1/4 inch / 6 mm. Place in a salad bowl.

Preparing the potatoes can be done a bit in advance, while preparing and adding the dressing should occur right before serving.

Dice the avocado in a small bowl. A grapefruit spoon is a great tool to carve out the dice. Mash it with a small fork. Add Meyer lemon juice and salt and mash some more until you have a dense cream with a bit of texture from bits of avocado.

Distribute dollops of mashed avocado on the potatoes and stir well with a delicate hand.

Sprinkle black pepper and parsley on the potatoes, adjust salt, if needed, and stir some more.

Serve at room temperature.

Due to the delicate nature of avocado, the salad must be consumed immediately.

Go to the full post on arcobaleno e insalata di patate con avocado / rainbow and potato avocado salad