Dips

Avocado and potato salsa

potato_avocado_salsa.jpg
  • Serves: 8
  • Preparation: 10 minutes
  • Cooking: 10 minutes
  •       

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

Directions

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.

Avocado and potato salsa

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