|New potato salad with fresh mint-avocado sauce|
The new potatoes have appeared on the farmers´market. The imported new potatoes from Israel or North African countries have been on the shop shelves for months as their winter harvest is already in January-February, but it isn´t until the local new potatoes appear that the full flavour of the new potatoes will bring the knowing "Ahh!", "Oooo" or "Mmmm" over the lips.
Select the small ones with the flaky peel curling off their bald bodies.
One farmer had these new potatoes the size of marbles. I must go back on Saturday to get a pound of these buttons for a salad or toss them around in butter for a warm bite.
The potato salad is a summer classic always present at a BBQ either in a creamy mayo sauce or a lighter mustard-oil based sauce.
A creamy variation is easily made with avocado. The taste can be pimped with some fresh mint.
New potato salad with avocado-mint sauce
Ingredients for 2
500g new potatoes, washed, not peeled
4-5 sprigs peppermint
1 tbsp lemon juice
1 tbsp Greek yoghurt
1 tbsp olive oil
|Cook the new potatoes with some fresh mint and salt|
Bring the water to boil, add potatoes, a good pinch of salt and a couple of mint sprigs. Cook until just soft. Drain.
Scoop the avocado into a bowl and crush with a fork into a paste. Keeping the stone in the bowl in the mix prevents the avocado turning brown. Add lemon juice, yoghurt, olive oil and finely chopped mint leaves. Season with salt and pepper. Combine well.
Drizzle some olive oil and add flaky sea salt on top for a little extra.
Serve separately or mix together with the potatoes as a light lunch on its own or as a side dish.
|New potatoes sauced with creamy avocado and fresh mint|