Mexican potato and salsa salad

Cooking Vegetarian Mexican potato and salsa salad

Detailed step-by-step description of how to cook the dish "Mexican potato and salsa salad". Try it by all means

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220°C. Line a large baking tray with baking paper.
  2. Place potato in a large oven bag. Add 2 tablespoons of cold water. Twist bag to secure. Microwave on high (100%) for 5 minutes or until potato is just tender. Remove from bag. Drain.
  3. Place potato on prepared tray. Spray with oil. Roast for 30 to 35 minutes or until golden and tender. Allow to cool on tray. Place on a platter. Top with avocado. Combine tomato, onion and coriander in a bowl. Sprinkle over avocado.
  4. Place oil, lime juice and chilli in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Serve.

If you liked the recipe "Mexican potato and salsa salad", tell your friends about it!

1kg golden delight potatoes, scrubbed, cut into wedges
olive oil cooking spray
1 large avocado, diced
1 large tomato, finely diced
1/2 small red onion, finely diced
1/4 cup roughly chopped fresh coriander leaves
2 tbsp extra-virgin olive oil
2 tbsp lime juice
1 small red chilli, deseeded, finely chopped

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
Posted by

Rate the recipe Mexican potato and salsa salad

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments