Mexican Potato Salad
This dish is full of Mexican flavours, where potato slices are topped with tomatoes, chillies and ham, and served with a guacamole dressing.
Preparation time: 10 minutes
Cooking time: 15 minutes
4 large waxy potatoes, sliced
1 ripe avocado
1 tsp olive oil
1 tsp lemon juice
1 garlic clove, crushed
1 onion, chopped
2 large tomatoes, sliced
1 green chilli, chopped
1 yellow (bell) pepper, sliced
2 tbsp chopped fresh coriander (cilantro)
salt and pepper
lemon wedges, to garnish
Cook the potato slices in a saucepan of boiling water for 10-15 minutes or until tender. Drain and leave to cool.
Meanwhile, cut the avocado in half and remove the stone. Using a spoon, scoop the avocado flesh from the 2 halves and place in a mixing bowl.
Mash the avocado flesh with a fork and stir in the olive oil, lemon juice, garlic and chopped onion. Cover the bowl and set aside.
Mix the tomatoes, chilli and yellow (bell) pepper together and transfer to a salad bowl with the potato slices.
Spoon the avocado mixture on top and sprinkle with the coriander (cilantro). Season to taste and serve garnished with lemon wedges.
Mixing the avocado flesh with lemon juice prevents it from turning brown once exposed to the air.