Italian Potato Salad with Avocado & Basil
30 mins
4
Medium
Ingredients
- 600g baby potatoes (or waxy potatoes), halved
- ½ red onion, finely sliced
- ¼ cup sun-dried tomatoes, finely chopped
- 1 avocado, diced
- 1 handful fresh basil leaves, torn
- 1 handful fresh parsley
- 2 tbsp pine nuts, lightly toasted
- Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, crushed
- ½ tsp honey
Method
Place the potatoes in a pot of cold salted water. Bring to a boil and cook for about 10-12 minutes, or until fork-tender. Drain and let them cool slightly.
To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper until well combined.
In a large bowl, combine the warm potatoes with the red onion, sun-dried tomatoes, and half of the dressing. Toss gently.
Add diced avocado, basil, and parsley, and gently mix.
Drizzle with the remaining dressing and sprinkle with toasted pine nuts.
Serve warm or at room temperature.
