Italian Potato Salad with Avocado & Basil - New Zealand Avocado
Tender baby potatoes, fresh avocado, and basil in a flavorful Italian dressing. Perfect for lunch or as a warm side dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Skillet
- Fork
- Spoon
Ingredients
- 600g baby potatoes (or waxy potatoes), halved
- ½ red onion, finely sliced
- ¼ cup sun-dried tomatoes, finely chopped
- 1 avocado, diced
- 1 handful fresh basil leaves, torn
- 1 handful fresh parsley
- 2 tbsp pine nuts, lightly toasted
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, crushed
- ½ tsp honey
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