Young Potato Salad with Guacamole
10 servings
30 minutes
Young potato salad with guacamole is a harmony of freshness and rich flavor. Young potatoes, tender and slightly sweet, pair perfectly with the creamy texture of avocado. Guacamole, with its bright lime tang and spicy notes of cilantro and garlic, adds zest and sophistication to the dish. The light crunch of celery provides an interesting textural contrast. This dish, inspired by European traditions and Latin American motifs, is perfect as a refreshing summer side or standalone dish. It pairs wonderfully with meat or fish dishes as well as light white wines. It can be served chilled or right after preparation – in any case, it will delight with rich flavors and an appetizing appearance.
1
Boil the potatoes in a pot of salted boiling water until soft, about 20 minutes. Drain and cool.
- New potatoes: 1 g
- Salt: to taste
2
In a blender, mix chopped avocado, lime zest and juice, minced garlic, cilantro, and mayonnaise. Add salt to taste and blend until smooth. If necessary, add a tablespoon of hot water to prevent the sauce from being too thick.
- Avocado: 1 piece
- Lime zest: 2 teaspoons
- Lime juice: 0.5 glass
- Garlic: 2 cloves
- Cilantro: 35 g
- Mayonnaise: 2 tablespoons
- Salt: to taste
3
Without peeling, cut the potatoes into small pieces and place them in a large bowl. Add finely chopped celery and dress with guacamole. Gently mix and serve immediately, or chill first.
- New potatoes: 1 g
- Celery stalk: 2 pieces
