Creamy Avocado, Lime, and Herb Potato Salad

Level up your summer BBQ sides with this bright, zingy potato salad. Creamy avocado, zesty lime, garlic, chilli and fresh herbs are blitzed to create the delicious dressing, which coats the gently simmered potatoes for the perfect summer side dish. Any leftovers will keep for up to two days in the fridge.

Difficulty

Low

Time

90 min

Author

Kenwood

This recipe is prepared with:

 

 

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty. 

Products

Cooking Chef Stand Mixer KCL96.004DG

Cooking Chef Stand Mixer KCL96.004DG

Ingredients

Servings

6

For the dressing

  • 2 garlic cloves, coarsely chopped

  • 1 avocado, peeled, destoned, cut into chunks

  • ½ green chili, deseeded, coarsely chopped

  • 5 g fresh mint, leaves only

  • 5 g fresh coriander, leaves only

  • 5 g fresh chives, chopped

  • 2 Tbsp lime juice, freshly squeezed

  • 100 g sunflower oil

  • 1 tsp fine sea salt

For the potatoes

  • 1000 g new potatoes, halved, boiled, cooled

Utensils

Serving bowl, KCL96.004DG, Mini Chopper Attachment

Instructions

Step 1

Select the Grind Pastes preset.

Add garlic, avocado, chilli, mint, coriander, chives, lime juice, oil and salt into the mill jar.

Attach the Mini Chopper attachment to the machine.

Grind into a paste.

Remove the attachment from the machine.

Step 2

Add potatoes into a serving bowl.

Pour the marinade over the potatoes and mix well until combined.

 

Serve.

Step 2

Making the dressing

Add garlic, avocado, chilli, mint, coriander, chives, lime juice, oil and salt into the Blender attachment.

Attach the Blender to the machine.

Blend for 1 minute on speed 3 until smooth.

Remove the attachment from the machine.

Pour the dressing over the potatoes and mix well.

Chill in the fridge for 1 hour.

 

Serve.