GRILLED POTATO SALAD
GRILLED POTATO SALAD
SERVES 4 PORTIONS
FOR THE POTATOES
1 oz. (500g / 18oz) small multi- coloured potatoes
2 tbsp. olive oil
1 tsp. coarse sea salt
FOR THE DRESSING
1 avocado, halved, pitted and peeled
1/4 cup plus 2 tbsp. (90 ml) white wine vinegar
1/4 cup plus 2 tbsp. (90 ml) olive oil
3 tbsp. almond milk
Juice of 1 lemon
1 tbsp. prepared mustard
1 tsp. salt
1/2 tsp. black pepper
EXTRAS
5 cups (100g / 4oz) arugula
1 spring onion
NUTRITIONAL VALUES
Calories: 513kcal
Fat: 42.5g (6.6g S.Fat)
Carbs: 36.7g
Protein: 5.7g
Sugar: 3.5g
Sodium: 1748mg
METHOD
Boil the potatoes and set aside to cool. Cut the potatoes in half, season with salt and oil, and grill them on their cut sides for 8 to 10 minutes over indirect heat.
In a blender, combine all the dressing ingredients and process until smooth.
Combine the grilled potatoes and the dressing in a mixing bowl.
Gently fold in the arugula and thinly slice the spring onion. Sprinkle them over the salad.
In a blender, combine all the dressing ingredients and process until smooth.
Combine the grilled potatoes and the dressing in a mixing bowl.
Gently fold in the arugula and thinly slice the spring onion. Sprinkle them over the salad.
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