Creamy Potato Salad with Avocado

Name: Creamy Potato Salad with Avocado
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 800 g waxy potatoes; 2 ripe avocados; 100 g red onions; 5 g fresh flat-leaf parsley; Juice of 1 lemon; 80 g sour cream; 1 tbsp black sesame; 1 pinch salt PL; 1 pinch black pepper PL

4 servings

Under an hour

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Ingredients

800 g waxy potatoes
2 ripe avocados
100 g red onions
5 g fresh flat-leaf parsley
Juice of 1 lemon
80 g sour cream
1 tbsp black sesame
1 pinch salt PL
1 pinch black pepper PL

Preparation

1
Boil the potatoes in their skins in salted water for approx. 22–25 minutes until tender. Then drain and let cool completely (ideally prepare 12 hours in advance).
2
Peel the cooled potatoes, halve them, and cut into slices approx. 1 cm wide.
3
Peel and pit the avocados. Finely dice the red onion and finely chop the parsley.

Preparation & Serving

1
In a large bowl, process the avocado flesh with lemon juice, sour cream, salt, and pepper using an immersion blender until a smooth puree is formed.
2
Add the potato slices, diced onion, chopped parsley, and black sesame seeds to the avocado puree and mix everything carefully but thoroughly. Serve immediately and enjoy.

Tip

For a particularly intense aroma, you can briefly toast the sesame seeds in a dry pan.

Knuspr-Küche

Servieren Sie diesen Salat als frische Beilage zu gegrilltem Fisch oder Hähnchen. Die Avocado-Creme ersetzt die schwere Mayonnaise und sorgt für eine wunderbar samtige Textur.