Mexican Potato and Salsa Salad

[Guest guest]

Mexican Potato and Salsa Salad

 

 

1 kg (35 oz) golden delight potatoes -OR- Red Rascal, scrubbed, cut

into wedges

olive oil cooking spray

1 large avocado, diced

1 large tomato, finely diced

1/2 small red onion, finely diced

1/4 cup roughly chopped fresh coriander (cilantro) leaves,

8 teaspoons extra-virgin olive oil

8 teaspoons lime juice

1 small red chilli, deseeded, finely chopped

salt and pepper, to taste

 

 

1. Preheat oven to 220 C (430 F).

 

2. Line a large baking tray with non-stick baking paper.

 

3. Place potato in a large oven bag. Add 8 teaspoons of cold water.

Twist bag to secure. Microwave on HIGH (100%) for 5 minutes or until

potato is just tender. Remove from bag. Drain. (Alternatively boil

until just tender.)

 

3. Place potato on prepared tray. Spray with oil. Roast for 30 to 35

minutes or until golden and tender. Allow to cool on tray.

 

4. Place potato on a platter. Top with avocado.

 

5. Combine tomato, onion and coriander (cilantro) in a bowl. Sprinkle

over avocado.

 

6. Place oil, lime juice and chilli in a screw-top jar. Season with

salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Serve.

 

 

Serves 4.