This dish is full of Mexican flavours, where potato slices are topped with tomatoes, chillies and ham, and served with a guacamole dressing.

Mexican Potato Salad

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

 

Ingredients:

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

 

Directions:

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.

COOK’S TIP

Mixing the avocado flesh with lemon juice prevents it from turning brown once exposed to the air.

Bon Appétit!

 

http://www.freerestaurantrecipes.com/wp-content/uploads/2016/04/Mexican-Potato-Salad-1024x653.jpghttp://www.freerestaurantrecipes.com/wp-content/uploads/2016/04/Mexican-Potato-Salad-150x150.jpgAlekSalads
This dish is full of Mexican flavours, where potato slices are topped with tomatoes, chillies and ham, and served with a guacamole dressing. Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes   Ingredients: 4 large waxy potatoes, sliced 1 ripe avocado 1 tsp olive oil 1 tsp lemon juice 1 garlic clove, crushed 1...