Tuesday, April 17, 2012

New Potatoes Dressed in Avocado Lime

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
pinch cumin
ripe avocado
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:

nutrition facts

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