Potato and avocado salad with mixed herb dressing

Cooking Fish Potato and avocado salad with mixed herb dressing

This mixed herb dressing is not just fabulous on potato salad, it can also be used on grilled prawns, grilled shellfish, firm white fish or barbecued chicken breast fillets.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Cook potato in a large saucepan of boiling, salted water for 8 to 10 minutes or until just tender. Drain. Refresh under cold water. Cool for 20 minutes.
  2. Make dressing Place oil, vinegar, parsley, mint, chives, capers and garlic in a bowl. Stir to combine.
  3. Place potato, avocado, celery, walnuts and cheese in a bowl. Drizzle with dressing. Serve.

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1kg golden delight potatoes, peeled, cut into wedges
1 large avocado, sliced
3 celery stalks, trimmed, thinly sliced
2/3 cup roughly chopped walnuts
80g mild blue cheese, chopped
1/4 cup olive oil
2 tbsp white wine vinegar
1/4 cup chopped fresh flat-leaf parsley leaves
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh chives
2 tbsp drained capers, chopped
1 garlic clove, crushed

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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