Name: Mexican potato and salsa salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Cuisine: mexican
Ingredients: 1kg golden delight potatoes, scrubbed, cut into wedges; olive oil cooking spray; 1 large avocado, diced; 1 large tomato, finely diced; 1/2 small red onion, finely diced; 62.50 ml roughly chopped fresh coriander leaves; 36.40 gm extra-virgin olive oil; 42.00 gm lime juice; 1 small red chilli, deseeded, finely chopped

Mexican potato and salsa salad

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Ingredients:

1kg golden delight potatoes, scrubbed, cut into wedges
olive oil cooking spray
1 large avocado, diced
1 large tomato, finely diced
1/2 small red onion, finely diced
62.50 ml roughly chopped fresh coriander leaves
36.40 gm extra-virgin olive oil
42.00 gm lime juice
1 small red chilli, deseeded, finely chopped

Instructions:

Preheat the oven to 220°C and line a large baking tray with baking paper.
Place the potato in a large oven bag and add 2 tablespoons of cold water. Seal the bag tightly by twisting. Microwave on high for 5 minutes, or until the potato is just tender. Remove from the bag and drain.
Spread the potato on the tray and give it a light coating of oil. Roast until beautifully golden and tender for about 30 to 35 minutes. Let it cool on the tray, then transfer to a platter. Add sliced avocado on top. Mix chopped tomato, onion, and coriander in a bowl, then sprinkle over the avocado.
Combine oil, lime juice, and chili in a jar with a lid. Season with salt and pepper, secure the lid tightly, shake well, then drizzle over the salad before serving.

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