Jamie Oliver Avocado Potato Salad Recipe
Potato salad can be creamy without relying on loads of mayo, and Jamie Oliver proves it.Using avocado instead gives a smooth texture while keeping everything fresh and bright.I always let the potatoes cool slightly before mixing so they absorb the dressing without turning mushy.What makes this recipe great is the combination of creamy avocado, zesty lime, and just enough seasoning to bring everything together.A handful of chopped fresh herbs, like cilantro or chives, adds another layer of freshness.For extra crunch, tossing in some finely chopped red onion or radish works really well.
Servings: 4
Ingredients
- 1 lb New Potatoes
- 2 Avocados
- 3 oz Pancetta
- 2 tbsp Pine Nuts
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 clove Garlic minced
- 1 tbsp Parsley chopped
- Salt and Pepper to taste
Instructions
- Quarter your new potatoes.
- Place them in a large pot and cover with cold salted water.
- Bring to a boil and then simmer for about 10-12 minutes until tender.
- Drain and let them cool.
- While the potatoes are cooking, slice the avocados in half.
- Remove the pits and peel.
- Cut into thick slices.
- Heat a frying pan over medium heat.
- Fry the pancetta slices until crispy.
- Once done, remove them from the pan and set aside.
- In the same pan, lightly toast the pine nuts until golden brown.
- This process should take about 3-5 minutes.
- Watch closely so they don’t burn.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper to create a dressing.
- Pour this over the potatoes and avocado.
- Toss gently to combine.