Easy avocado and potato salad with watercress and a lemon dressing

Avocado Potato Salad

A fresh tasting potato salad with avocado and watercress, tossed in a lemon olive oil dressing.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Gerry Speirs


  • 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


  1. Bring 1 1/2 quarts of water to a boil.
  2. Add the potatoes and cook for about 10 minutes or until you can pierce them easily with a sharp knife.
  3. Once the potatoes are cooked, drain and fill the pot with cold water and ice to. Set aside to cool.
  4. Combine the lemon juice and olive oil and whisk well.
  5. Drain the potatoes once more from the cold water and pat dry with a paper towel.
  6. Transfer to a large bowl, chopping any large sized potatoes in half.
  7. Add the Pancetta, fennel and thyme.
  8. Peel the avocado and cut into dice. add to the bowl.
  9. Season with salt and pepper.
  10. Add the watercress leaves and gently pour in the oil and lemon mixture.
  11. Toss well and serve at once

Recipe Notes

Recipe adapted from Jamie Oliver