adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Kipfler potato and avocado salad
Kipfler potato and avocado salad
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate potato salad with creamy avocado and crispy pancetta.
Ingredients:
  • 12 small kipfler potatoes, washed, thickly sliced diagonally
  • 18.20 gm olive oil
  • 2 bunches asparagus, woody ends trimmed, diagonally cut in half
  • 8 slices pancetta
  • 2 baby cos lettuce, leaves separated, coarsely torn
  • 1 just-ripe avocado, halved, stone removed, peeled, thinly sliced
  • 125ml dressing
Instructions:
  • In a large saucepan, cover potatoes with cold water and bring to a boil over high heat. Cook for 5 minutes until potatoes are just tender, then drain well.
  • Heat up the barbecue or chargrill on high. Brush potato slices with oil, season with salt and pepper, and grill for 1-2 minutes on each side until lightly charred. Then, grill the asparagus and pancetta until asparagus is tender and pancetta is crisp. Set aside to cool and break the pancetta into large pieces.
  • Plate the lettuce, avocado, potato, asparagus, and pancetta elegantly. Top with a generous drizzle of Paul Newman's Own Ranch Dressing. Serve promptly to enjoy it at its best.

Similar Recipes