Potato, avocado and dill salad
Perfect winter salad with potatoes, avocadoes, dill, green onions, and kalamata olives.
Servings 4 people
Ingredients
- 28 ozs honey gold potatoes small, baby potatoes
- 1-2 tbsps thinly chopped fresh dill use to taste in case you're familiar with dill taste
- 2 small hass avocados slice or cut in cubic shape
- 3 green onions
- 20 kalamata olives
- 2 tbsps olive oil
- 1 tbsp red wine vinegar
- salt to taste
Instructions
- Boil the potatoes in a pot after covering them with water. Make sure you can pierce them with fork easily before you can turn the heat off.
- Peel the potatoes once they're cool to the touch. It's a lot easier to peel them after you have boiled them.
- Cut and place the potatoes in a salad platter. Chop green onions and arrange on top. Then add avocados and kalamata olives. Sprinkle with salt to taste. I usually don't like much salt but in this salad, i feel i can add more than usual because it tastes great with the potatoes.
- You can add olive oil and vinegar yourself, or let the guests pour as desired over their serving.
Notes
This salad can be served with meat or meatballs and you'll need a bigger serving. So in that case, this would be enough for 4 people. But if you are serving as a side dish when you have a lot of other side dishes, this salad can be enough for 8 people. So feel free to play with the quantities based on your occasion.