This is not that groundbreaking but this avocado potato salad is something I’ve been making recently so I thought I’d share it. Our diet is mostly vegan/vegetarian these days – we’re eating little meat and sourcing it carefully – and salads are perfect summer time fare. This potato salad works perfectly with that, swapping mayonnaise for avocado.
Boil your potatoes (don’t overcook – I did a little in the picture above). In a bowl, mash an avocado. Mix in chopped mint, fresh lemon juice, crushed garlic and salt. Add the mix to your potatoes, gently stirring.
A meal of three salads (maybe green, potato and chickpea?) is surprisingly satisfying. Maybe it’s the variety that does it. It’s also the kind of thing that you can make ahead of time so you’re not worried about being pressed for time.
To my Trini friends reading this, enjoy a nice, big zaboca for me. It’s never quite the same here. To everyone, hit me with your favourite salads.