Warm Potato Salad with Avocado Dressing
Ingredients: 675g Baby or new potatoes, scrubbed
5 ml spoon Parsley, finely chopped
4 eggs, hard boiled and quartered
1 Red onion, sliced
Dressing: 1 Avocado, peeled and stoned
1 garlic clove, crushed
10 ml spoon lemon juice
120 ml natural yogurt
Dash of tabasco sauce
5 ml spoon honey
Boil or steam potatoes until tender, drain and keep warm. Toss in the parsley, chopped eggs and sliced onion.
Put all the dressing ingredients into a food processor and blend until smooth. Heat but do not boil and spoon over the potatoes.
Serve as a salad or potato accompaniment.
Copied from the Potato Catering Advisory Service