Avocado Potato Salad
A fresh tasting potato salad with avocado and watercress, tossed in a lemon olive oil dressing.
very small potatoes
fresh lemon juice
diced cooked pancetta
finely sliced fennel
chopped fresh lemon thyme
large ripe avocado
Salt and cracked black pepper
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