Avocado and potato salad

Give the humble potato salad a makeover with fresh avocado, lime and dill.

Recipe «Avocado and potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 150g small green beans, trimmed, 150g small butter beans, trimmed, 800g kipfler potatoes, scrubbed, 100g Primo Gourmet Selection Pancetta, 2 avocados, halved, stones removed, peeled, sliced , 1/3 cup whole-egg mayonnaise, 1 large lime, rind finely grated, juiced, 1/3 cup dill sprigs .

Ingredients:

• 150g small green beans, trimmed 
• 150g small butter beans, trimmed 
• 800g kipfler potatoes, scrubbed 
• 100g Primo Gourmet Selection Pancetta 
• 2 avocados, halved, stones removed, peeled, sliced 
• 1/3 cup whole-egg mayonnaise 
• 1 large lime, rind finely grated, juiced 
• 1/3 cup dill sprigs 

Instructions

1. Bring a large saucepan of salted water to the boil over high heat. Add green beans and butter beans. Cook for 3 minutes or until bright green and tender. Using a slotted spoon, transfer to a colander and refresh under cold water. Pat dry with paper towel. Return water to the boil.
2. Add potatoes to saucepan and cook for 12 minutes or until just tender. Drain and set aside to cool slightly. Cut in half lengthways.
3. Preheat grill on high heat. Place pancetta on a baking tray and grill for 5 minutes or until crisp. Drain on paper towel. Tear into small pieces.
4. Arrange beans, potatoes, pancetta and avocado on a platter. Combine mayonnaise, lime rind and 1 1/2 tablespoons lime juice in a bowl. Pour dressing over salad. Season with salt and pepper and sprinkle over dill. Serve with pan-fried, grilled or barbecued fish.