Ingredients
Method
Place the potatoes in a medium saucepan and cover with cold water.
Place over high heat and bring to the boil.
Cook for 10 minutes or until potato is tender.
Refresh under cold running water. Drain well.
Place the potato in a medium bowl.
Add the avocado, sour cream and chives and gently toss until just combined
Taste and season with salt and pepper. Spoon salsa into a serving bowl.
Sprinkle with extra chives.
Serve immediately with cos lettuce leaves, if desired.
Tinned baby potatoes are a quick alternative. Kipfler or baby red skinned potatoes will also work with this recipe.
Ingredients
Directions
Place the potatoes in a medium saucepan and cover with cold water.
Place over high heat and bring to the boil.
Cook for 10 minutes or until potato is tender.
Refresh under cold running water. Drain well.
Place the potato in a medium bowl.
Add the avocado, sour cream and chives and gently toss until just combined
Taste and season with salt and pepper. Spoon salsa into a serving bowl.
Sprinkle with extra chives.
Serve immediately with cos lettuce leaves, if desired.
Tinned baby potatoes are a quick alternative. Kipfler or baby red skinned potatoes will also work with this recipe.
