California has so many tasty eats some of which are available all year due to our sun-drenched climate, but California Avocados only show up around mid-March. They’re so creamy and perfect for salads, or you could just eat them the same way as my kids. They scoop the flesh straight from the avocado and hand me back a naked shell, and usually a dirty spoon. I’m watching the boy demolish one right now with a measuring spoon, what the heck?
Summer is frantically waving her arms at us and that means barbecues, potato salad and an odd wine cooler…maybe. Every picnic or outside summer party I end up at, always has some kind of potato salad and everyone seems to have a story behind their creation and claim it to the best ever. I love the egg version as well as pickle relish but easy on the mayonnaise for me. This Red Potato Salad with Dill is just perfect.
Take a giant bowl of this potato salad to your next party and blow everyones mind, even the devoted legion of mayo fans. I used watercress for the greens just because I’m loving that stuff right now, It’s like spinach with attitude, a little spicy. I also added fennel which is a first for me. Don’t let the strong anise smell put you off, it tastes way more milder than it smells.
So if you’re like me and don’t get as hungry when the crazy temps start showing up, make this salad. Throw some grilled chicken or shrimp on top for a mega-protein boost. Make sure to use teeny tiny potatoes (Trader Joe’s actually calls them this) and if there’s any bigger ones in the bag, chop them in half. This is a light salad even with the starch. If you can’t get Pancetta, use diced bacon but just like the taters keep it small and diced. Use your hands to toss everything in lemon juice and olive oil.
More crazy good potato salad recipes.
Fettle Vegan- Classic Potato Salad
Mother Thyme- Picnic Potato Salad
Barefeet In The Kitchen- Potato Salad with A Twist
Avocado Potato Salad
- 1 pound very small potatoes
- 4 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- 1/4 cup diced cooked pancetta
- 1/2 cup finely sliced fennel
- 1 teaspoon chopped fresh lemon thyme
- 1 large ripe avocado
- Salt and cracked black pepper
- 1 leaves large bunch watercress
Bring 1 1/2 quarts of water to a boil.
Add the potatoes and cook for about 10 minutes or until you can pierce them easily with a sharp knife.
Once the potatoes are cooked, drain and fill the pot with cold water and ice to. Set aside to cool.
Combine the lemon juice and olive oil and whisk well.
Drain the potatoes once more from the cold water and pat dry with a paper towel.
Transfer to a large bowl, chopping any large sized potatoes in half.
Add the Pancetta, fennel and thyme.
Peel the avocado and cut into dice. add to the bowl.
Season with salt and pepper.
Add the watercress leaves and gently pour in the oil and lemon mixture.
Toss well and serve at once
Recipe adapted from Jamie Oliver