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Potato and Avocado salad

with and evoo Dijon dressing

 

1kg baby red royale potatoes

1 red onion sliced

3 Avocado cut into bite size pieces

1 handful freshly chopped parsley

Sea salt and freshly cracked black pepper to taste

 

Bring a large pot of water to a boil, carefully add the potatoes, bring back to a boil, once boiling cook for 12 minutes then drain and cool the potatoes in the fridge. Once the potatoes are cold slice in half and they are ready to add to the salad.

 

Dressing

 

1/3 cup extra virgin olive oil or olive oil

( extra virgin is a little bitter so just use olive oil if you don't enjoy the bitter flavor )

2 1/2 tablespoons rice wine vinegar

1 heaped tablespoon Dijon mustard

1 teaspoon dried Italian herbs

 

Whisk the dressing ingredients together with a fork, add the rest of the ingredients to a bowl with the dressing, season with salt and pepper, stir well.

 

Best enjoyed at room temperature but this can be served cold as well.