Potato and Avocado Salad

, from Issue #50. August, 2015
Photography by Aaron McLean.
Potato and Avocado Salad

Serves: 4–6


200 grams slim green or yellow beans
800 grams small red skinned potatoes
1 avocado, sliced
2 spring onions, thinly sliced
zest 1 lemon

½ cup sour cream
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper


Cook the beans in a saucepan of boiling salted water until just tender. Remove with a slotted spoon and refresh in cold water. Drain and dry on kitchen towels.

Add the potatoes to the saucepan and cook until tender. Drain and when cool enough to handle, cut into wedges.

Dressing: Whisk all the ingredients together in a bowl and season.

To serve: Layer the potatoes, beans and avocado on the platter, drizzling with the dressing, spring onions and lemon zest.