No-Mayo Potato Salad

This fresh, no-mayo potato salad is tossed in a creamy avocado-based “avonaise,” making avocado the star of a light, flavourful twist on a classic side dish.

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Ingredients

500g new potatoes, cooked
2 spring onions, chopped
1 tbsp. freshly chopped celery
2 tbsp. freshly chopped parsley
Sea salt and pepper

To serve (optional): greens, chilli flakes, smoked paprika, 1 avocado rose from 1/2 avocado

For the avonaise:
1 avocado, pit and skin removed
4 tbsp. extra-virgin olive oil
2 tbsp. sushi vinegar
2 tsp. yellow mustard

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Equipments

Hand blender

For

4 people

Instructions

Combine all ingredients for the avonaise in a small bowl and mix together with a hand blender until smooth. Season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking.
Stir the avonaise together with the potatoes, spring onions, celery, and parsley. Season to taste.
If using, serve with greens, chili flakes, smoked paprika and an avocado rose.

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