In a mad rush to get a picnic together this morning, without the time to spend drizzling oil and making mayo, this came together. The dressing is instant, and beyond delicious!
My husband crowned it the best potato salad he’s ever eaten.
A creamy, rich and zingy salad with so much goodness and green, I’m eating it on its own for the rest of the week!
- 1 kg New potatoes
- 1 Ripe avocado
- 1 lemon juiced
- 1 lemon zest
- 1 tbsp Dijon mustard
- 1 garlic clove
- 1 Cup cooked broad beans
- 6 spring onions, finely sliced
- 1 pinch sea salt
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
- ½ cup olive oil
Boil the potatoes in a saucepan until soft, about 10 minutes depending on size. Drain and leave to cool while you make the dressing.
Put the avocado, lemon juice, zest, mustard, garlic clove, 2 tbsp olive oil and salt in the small bowl of a food processor and blend until smooth and creamy. Keep the blender going as you pour in the remainder of the oil until you get the right thickness. Creamy, mayo texture.
Tip over the cooled potatoes, scatter in the braod beans, spring onions and herbs and mix well. Keep in fridge until needed. Scatter a few extra chives to serve.