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Avocado and potato salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate traditional potato salad with creamy avocado, zesty lime, and fragrant dill.
Ingredients:
  • 150g small green beans, trimmed
  • 150g small butter beans, trimmed
  • 800g kipfler potatoes, scrubbed
  • 100g sliced pancetta
  • 2 avocados, halved, stones removed, peeled, sliced
  • 81.68 gm whole-egg mayonnaise
  • 1 large lime, rind finely grated, juiced
  • 82.50 ml dill sprigs
Instructions:
  • 1. In a large saucepan, bring salted water to a boil. Add green beans and butter beans. Cook for 3 minutes until bright green and tender. Transfer beans to a colander using a slotted spoon and refresh under cold water. Pat dry with paper towel. Reheat the water.
  • Cook the potatoes in a saucepan for 12 minutes, or until they are just tender. Drain and let them cool slightly, then cut them in half lengthwise.
  • Heat grill to high. Arrange pancetta on a baking tray and grill until crisp, about 5 minutes. Drain on paper towel and tear into small pieces.
  • Assemble beans, potatoes, pancetta, and avocado on a platter. Mix mayonnaise, lime zest, and 1 1/2 tablespoons lime juice in a bowl. Drizzle dressing over the salad. Season with salt, pepper, and dill. Enjoy with pan-fried, grilled, or barbecued fish.

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