Behold the potato salad you need to be making this summer! Fresh, zingy and perfect for a BBQ. We served ours up with some Mexican style corn for a light veggie treat in the heat. You can eat it served hot or cold, it’s great either way.


  • 600g new potatoes
  • 2 large avocados
  • 1 clove garlic
  • Juice of 2 limes
  • 2 spring onions (finely sliced)
  • 1 handful of fresh coriander (finely chopped)
  • 1 tsp olive oil
  • Salt and pepper to taste

For the sour cream dressing:

  • 100g sour cream
  • 2 tsp tomato puree
  • 1/4 tsp honey
  • salt and pepper to taste


  1. Add the new potatoes to boiling water and cook until soft and ready to eat. This can take roughly 15-20 minutes.
  2. Blitz together the avocados, lime juice, garlic and olive oil into a smooth consistency. Season to taste.
  3. Now you can either mix Together with the hot potatoes ready to serve or wait until the potatoes are chilled before adding if you want to use it for later.
  4. Stir together with the spring onions and coriander.
  5. Drizzle over some sour cream or make our sour cream dressing, simply by mixing together the ingredients specified.
  6. Lets BBQ!



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