Potato salad with avocado, an easy and summer appetizer

That the salad is one of the big hits of the summer is clear. Is potato salad with mayonnaise and our stuff allows for many interpretations, it’s creamy, it has a gang of crazy sidekicks and it always looks good. There is never a time when a salad is not coordinated. Aware that it is not so much a Russian preparation and that it has undergone many changes throughout history, the salad allows us to include as many ingredients as we want in its list of ingredients, although, in reality, it is always better to support simplicity.

In this salad, the only ingredients will be potato, egg, avocado, good homemade mayonnaise (which goes without saying, everything is better with homemade mayonnaise) and the final touch of capers whose vinegar will give life and joy to the salad. On top, to finish, it can be topped with some guacamole or mashed avocado with lemon, salt and pepper. And magic will happen. Of course, the final addition should be added at the last minute since the avocado oxidizes a lot, and if not, it will end up with a very ugly dark tone.

Far from resembling a southern shrimp salad—like the Chin Chin Puerto salad that was crowned the best salad in Spain a few years ago—this version It is ideal for those who do not want to add any kind of seafood seasoning. such as prawns or the popular tuna. It is a vegetarian salad. For seafood salads there are already many other recipes such as salad with cod roe and green asparagus, Russian salad with sea urchins or salad with straws and green beans as a tribute to juicy from Barcelona.

Something to consider is the temperature. There is no better salad than the one that mixes warm potatoes with egg and mayonnaise and is eaten immediately without having to go through the refrigerator. At room temperature. Also, if we make it in summer we should take into account that to avoid salmonellosis, the salad should not live long, so it is always better to make small portions.

avocado salad

avocado salad

Clara Villalon

Step 1

Cook the skinned potatoes in plenty of boiling water for about 30 minutes or until tender when pierced. Remove and let cool slightly.

Step 2

Use the same water and cook the eggs for 9 minutes. Cool quickly in a bowl of very cold water and ice. Peel.

Step 3

Being careful not to burn your fingers, peel the potatoes. Cut them into slices and then thinner, little by little and with patience. They should be lukewarm, not hot. There should be no smoke coming out of them at any time.

Step 4

Open the eggs in half and remove 3 yolks, keep them to garnish the salad later. Finely chop the remaining egg whites and the whole egg with a knife.

step 5

Cut the avocado in half, you should use a large and ripe but not too soft one. In a bowl, mix the chopped potato with the chopped egg, the avocado and the well-drained capers.

Step 6

In a tall, narrow mixing glass, place the raw egg at room temperature and cover with the mild olive oil. Insert the mixer at the bottom, on the minimum speed, and start emulsifying without stopping the machine at any time. We go up slowly as we see that the emulsion is working. When the mayonnaise is already assembled, add salt and lemon juice and mix with a spoon.

step 7

Add the mayonnaise to the previous mixture and mix everything well with the help of a spoon. The secret to a good salad is to be very creamy, with plenty of mayonnaise. If it is insufficient, more should be done. Season with salt and pepper.

step 8

At plate time, serve the salad with a tablespoon of guacamole or avocado cream mixed with lemon and salt on top. We finish with the yolks from the boiled eggs that we will have kept crushed on top.

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