When a friend (thanks Kel :->) shared a recipe that used avocado instead of mayo in pasta salad, I knew immediately that I had to take this idea and run with it. Just like that, I was off to the farmer's market to purchase new redskin potatoes.
2 lbs new potatoes, quartered or halved
3 egg yolks
zest + juice of one lime, divided
pinch black pepper
3-4 tablespoons fresh oregano leaves
2 tablespoons fresh parsley
1-2 dashes red wine vinegar
½ teaspoon dijon mustard
pinch kosher salt
2 tablespoons extra virgin olive oil
1 - Cover potatoes with water and simmer in a pot on the stove for about 8-10 minutes or until just fork tender. Do not overcook! Shock in a bath of ice water, drain, and set in refrigerator until needed. This can be done up to 24 hours in advance.
2 - Just before serving, make dressing.
3 - Whisk egg yolks half of the lime juice, black pepper and cumin in a large metal bowl set over a saucepan of barely simmering water, making sure water does not touch bottom of bowl, and beat constantly with a whisk until mixture has tripled in volume and forms a thick ribbon when whisk is lifted, about 5-6 minutes (while beating, be sure to clear bottom of bowl with whisk so that eggs do not scramble). Set aside to cool.
4 - Using food processor or hand blender, combine avocado, mustard, vinegar, parsley oregano and salt until creamy. Blend in cooled egg mixture.
4 - With blender or food processor running, slowly drizzle in olive oil.
5 - Toss in cooked, cooled potatoes. Serve immediatly.
Recipe makes 12, generous 1/2 cup servings. Per serving: