Avocado and potato salad

Avocado and potato salad
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
  • 250 gr mayonnaise
  • 125 gr ketchup
  • 30 gr sweet chili sauce
  • 12 gr fresh parsley
  • 25 gr capers
  • 600 gr small potatoes
  • 2 red bell peppers
  • 1 red onion
  • 3 avocado’s
  • 250 gr cherry tomatoes
  • 200 gr Parma ham
  • ½ cucumber
  • 100 gr rocket and watercress
  1. Mix for the dressing the mayonnaise, ketchup, sweet chili sauce, chopped fresh parsley and capers. Season to taste with salt and pepper.
  1. Parboil the small potatoes in salted boiling water until just tender, drain and mix with just enough dressing to coat them lightly.
  2. Dice the red onion and bell peppers and stir fry until just cooked. Season to taste with salt and pepper.
  3. Cut the avocado’s in half, remove the stone and cut them in not too small chunks.
  4. Halve the cherry tomatoes and slice the cucumber.
  5. Halve the slices of Parma ham and roll them up.
  1. Spread some dressing on the plate.
  2. Position op top the cooked and dressed potatoes, stir fried red onion and bell peppers, avocado chunks, Parma ham, cherry tomatoes, cucumber slices and rocket and watercress. Serve any remaining dressing on the side.
Stuff to know
This salad will provide 4-6 portions.
It is recommended to mix the dressing through the potatoes when they are still lukewarm since they will take on the flavour better.
Use ripe avocadoes for the best flavour.
Replace the capers with chopped gherkins.
Replace in the dressing the sweet chili sauce and ketchup with mustard and fresh tarragon.