Ingredients
1 ripe avocado, halved, seeded, peeled, coarsely chopped
1 cup of potatoes (keeping the skin on)
⅓ cup (80ml) low-fat sour cream
½ cup fresh chives, finely chopped
Finely chopped fresh chives, extra, to serve
Baby cos lettuce leaves, to serve
Method
1
Place the potatoes in a medium saucepan and cover with cold water.
2
Place over high heat and bring to the boil.
3
Cook for 10 minutes or until potato is tender.
4
Refresh under cold running water. Drain well.
5
Place the potato in a medium bowl.
6
Add the avocado, sour cream and chives and gently toss until just combined
7
Taste and season with salt and pepper. Spoon salsa into a serving bowl.
8
Sprinkle with extra chives.
9
Serve immediately with cos lettuce leaves, if desired.
TIPS
10
Tinned baby potatoes are a quick alternative. Kipfler or baby red skinned potatoes will also work with this recipe.
Ingredients
1 ripe avocado, halved, seeded, peeled, coarsely chopped
1 cup of potatoes (keeping the skin on)
⅓ cup (80ml) low-fat sour cream
½ cup fresh chives, finely chopped
Finely chopped fresh chives, extra, to serve
Baby cos lettuce leaves, to serve