Crunchy Potato Salad with Avocado and Dill Dressing

This salad is best dressed at the last minute before serving due to the fresh avocado. It adds a beautiful green colour and creaminess without heavy mayonnaise (it’s vegan too!). You can add in extra slices of avocado and mix in some sour cream (not vegan now) if you like a heavier dressing.

Ingredients

1 kg small red potatoes

1 large ripe avocado

2 tsp fresh lemon juice

1 tbsp Dijon mustard

½ tsp smoked paprika

½ tsp salt

1 ½ tsp maple syrup

1/3 cup dill packed, then chopped ½ bunch of spring onions diced 3 stalks celery, diced

½ white or salad onion, diced Black pepper, freshly ground

Method

1. Steam potatoes gently for 10 or so minutes until just fork tender through the centre. Immediately run under cold water to prevent further cooking.

2. Refrigerate for 1 hour then quarter and peel (if you want to) and set aside.

3. Peel and mash the avocado, add lemon juice, mustard, paprika, salt and maple syrup. Mix to create a dressing season with salt and pepper to taste.

4. Combine all ingredients and dressing, tossing carefully to mix and coat. Transfer to a serving bowl.