Quick to prep and easy to make, try this twist on a classic picnic dish. Perfect for a BBQ accompaniment too.
Nutritional highlights
Avocados are rich in potassium and healthy unsaturated fats, both essential to a maintaining a healthy heart.
Avocados also contain plenty of vitamin E which will help boost your immune system and keep you feeling healthy.
Discover more recipes:
Creamy avocado and spring green pasta
Ingredients
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 15 minutes
- 500g new potatoes
- 1 large avocado, halved and diced
- Salt and pepper to taste
- 1 tbsp olive oil
- 1tsp chili flakes (optional)
- 1 tbsp of lemon juice
- 2 spring onions, chopped
Method
Slice the potatoes in half so they are roughly the same size, to enable an even cooking time.
Place the potatoes in a pan with water and bring to the boil.
Cook the potatoes for 10-15 minutes, checking whether they are soft in the middle with a sharp knife every so often.
Once soft, drain and leave to cool.
In a large bowl, mash the avocado using a potato masher or fork.
Once mashed, add a pinch of salt and pepper to taste, olive oil, chili flakes and lemon juice.
Mix all the ingredients together and taste to check for balance of seasoning.
Tip the cooled potatoes in to the large bowl with the avocado and mix thoroughly until all the potatoes are coated.
Add the spring onions to the large bowl and mix thoroughly one more time.
Serve as a picnic or BBQ accompaniment.
Top tips
Adjust the quantity chili flakes depending on how much of a kick you want it to have! And if you’re not a fan of spice, then try other herbs like chives or parsley.