Looking for a healthy recipe for your new year? Julio has got your covered with this delicious and light potato salad recipe.
Fill a large pot with whole potatoes, water and a large pinch of salt. Place onto a high heat and bring to the boil and then reduce and simmer. Cook for around 15 - 20 minutes until tender. Check by piercing with a knife. When ready drain and let them cool down then cut into rough 2.5cm cubes.
Get a large mixing bowl and combine the sliced onions, garlic, apple, celery, walnuts, gherkins and avocado. Put mayonnaise, olive oil and vinegar over the top and season with sea salt flakes and cracked pepper. Mix well taking care not to break apart the ingredients. Taste and correct the seasoning.
Serve directly from mixing bowl and garnish with some of the left over yellow edible celery leaves. Great to accompany a BBQ or on its own.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Julio Castellano 2017
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