Potato salad used to be my favourite lunch dish; soaked in mayonnaise of course! When I started eating a plant empowered diet, eliminating eggs & strange additives, some of which mayonnaise contained meant this meal was completely off the table! It wasn’t until I discovered how to make avocado cream that the idea to make a healthy potato salad dawned on me! Whilst this recipe was made using sweet potato (one of my absolute favourite foods) you can of course use normal potatoes!
This dish is uber creamy, really comforting and full of flavour. It’s the perfect side to any meal or even as the central dish with a green salad on the side! I can’t believe I haven’t shared it with you until now, as it really is a winner – so simple to make, and so delicious!
2 Large/3 medium sweet potatoes (you can also use normal potatoes)
2 tbsp olive oil
1 lemon, juiced
A handful of parsley, minced Pink himylayan salt, to taste
Start by pealing and chopping the potatoes. You have two choices here, you can roast them at 190 degrees for 25 minutes, or you can steam them for around 20 minutes.
Meanwhile make the avocado cream by blending the avocado, lemon juice and olive oil, until smooth.
Compile by mixing it all together in a bowl with the parsley and Himalayan salt. Enjoy!