Potato salad with cilantro avocado dressing

Easy to make potato salad with a dressing made from avocado, lemon and cilantro. If you hate cilantro, which I can’t imagine (I love it!), you can use parsley. Mix with leafy greens like spinach or arugula. I had watercress, I love the crunch it gives. Top with sundried tomatoes, olives and capers.

Other potato salads

Love a good potato salad? Try one of these:

Other potato recipes

Or try one of these warm potato recipes:

Ingredients

• Potatoes – peeled and in cubes (4 cups or 600 grams)
• Leafy greens – I had 2½ cups watercress (75 grams), but you can also take spinach, rucola, lettuce or Swiss chard.
• Avocado – 1 ripe one.
• Lemon – I took 1 for the juice.
• Cilantro – I took 1 bunch of fresh cilantro.
• Died tomatoes – For MM preferably oil, sulphate and salt free
• Capers – Often pickled in vinegar, if you cant find without, leave out for MM.
• Black olives – 1 small handful. I had Kalamata.
• Salt – I had Celtic sea salt but you can also use Himalayan pink. Just be sure its pure Himalayan and contaminated. To taste, but for MM as few as possible.

Avocado

Avocado is a perfect healthy replacement for mayonaise. But they do contain a lot of fat, healthy fats, but none the less.

Black, dark olives

Dark olives ripen longer on the tree. This gives them a fuller and deeper taste. They are also softer in texture. But note that most black olives are actually chemically treated green olives. A hard, shiny, black olive usually can’t be trusted. Naturally ripened olives, like Kalamata olives, are purple (not black) and soft.

Other options

Cherry tomatoes, cucumber, spring onions or finely diced red onions go very very well with this salad as well.

FAQ’s