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


  • 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