Recipe: Creamy Avocado Potato Salad

Recently, I tried out a recipe from the cook book "Vegan Brunch" by Isa Chandra Moskowitz. Well, here is another one that turned out to be quite a winner, especially in this summer heat we are enduring at the moment.

I tested out my brand new food processor on this recipe, but you can use a blender if you wish. What you will end up with is the creamiest potato salad. You should aim to make this salad close to when you want to serve it. You can refrigerate but not for too long, as it will brown.

What you will need:

1 kilogram of potatoes, cut into 2cm chunks

2 ripe avocados

2 tbsp lime juice

half tsp salt (I use himalayan)

1 tomato, chopped

half continental cucumber, diced very small

quarter tsp ground cayenne, or paprika

1 small red onion (optional)

Method:
Place potatoes in a pot, cover with water and bring to boil. Then lower heat to a roiling boil and cook for about 15-20 minutes. Potatoes should be tender but not falling apart. Drain and cool.

Split avocados in half, scoop out flesh and place in food processor. Add lime juice and salt, and puree until smooth. Add cayenne, tomato and onion (if using). Pulse until they are incorporated but not completely blended. you should still be able to see the tomato and onion.

Combine in a large bowl, the cooled potatoes and the cucumber. Add the the dressing and mix well.