Oriental potato salad with avocado

Name: Oriental potato salad with avocado
Ingredients: 1 kg potatoes; 2000 ml water; 3 farm eggs; 1000 ml water; 1 red kapia pepper; 4 green onions; 150 g sliced black olives; 2 tablespoons soy sauce; 1 large ripe avocado; 3 tablespoons corn oil; 2 tablespoons lemon juice; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Oriental potato salad with avocado by Alexandra B. - Recipia

Oriental potato salad with avocado brings ripe avocado together with potatoes, eggs and olives, while its soft flesh contrasts with the sliced potatoes. Corn oil, lemon and soy sauce bring together a filling salad with creamy chunks and slices that hold their shape. I choose an avocado that gives a little when pressed but stays firm near the stem. Preparation: 15 minutes. Cooking: 35 minutes. Total time: 50 minutes. Serves: 4. Approximately 460 kcal and 11 g protein per serving.

Ingredients

1 kg potatoes
2000 ml water
3 farm eggs
1000 ml water
1 red kapia pepper
4 green onions
150 g sliced black olives
2 tablespoons soy sauce
1 large ripe avocado
3 tablespoons corn oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Wash the potatoes and put them in a pot with 2000 ml water. Boil for 25 minutes, until a fork slides into them easily. 2. Put the eggs in a saucepan with 1000 ml water and boil for 10 minutes, until the yolks are firm. 3. Wash the kapia pepper and cut it into small pieces. Trim and wash the green onions, then cut them into pieces. Peel the boiled potatoes and cut them into slices or chunks; peel the eggs and slice them. 4. Put the potatoes in a large bowl. Add the green onions, pepper, olives and eggs. 5. Cut the avocado into chunks and add it to the bowl. Add the soy sauce, corn oil and lemon juice, then season with salt and pepper. Toss gently and serve.

Notes

Serve the salad with toast, perfect for mopping up the dressing left on the plate. Like an ordinary potato salad, it’s filling, but I don’t rush peeling the potatoes, since they break more easily while hot. Large potatoes may need a few extra minutes to boil; a fork should slide in easily without breaking them apart. If the avocado is very soft, it will get mashed in the bowl, so choose one that gives a little when pressed. Soy sauce can be salty, so taste before adding more salt. To get ahead, boil the potatoes and eggs, and cut the avocado close to serving time; the salad keeps covered in the fridge for up to 3 days. You can swap the kapia pepper for the same amount of red gogosar pepper, or the soy sauce for 2 tablespoons gluten-free tamari; eggs and soy are allergens.