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Avocado and potato salsa

Yields8 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

potato_avocado_salsa.jpg

 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
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.

Nutrition Facts

Serving Size 8

Servings 0