WARM POTATO SALAD WITH AVOCADO
I love potatoes in any form, and particularly my potato salad which I regularly make. As the weather was slightly cold, I felt like a warm potato salad, so checked in my pantry what I could add to this, and the result was I added a tin of smoked oysters, mushrooms, and an avocado.
All these ingredients "married" very well together with the textures of the potato being very good with the avocado and the saltiness of the oysters.
However, if oysters are not your thing, or you do not like tinned oysters, just leave them out as this recipe could have many other things added that would also be nice teamed with this warm potato salad.
However, please note that these oysters taste nothing like real, fresh oysters, and I sometimes eat them in a sandwich, and like both kinds. Fresh oysters are very expensive nowadays and hence these tins are somewhat of a substitute if you have a craving for oysters!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 3 servings
Method
3 medium potatoes
1 onion, chopped
2 tbsp fresh lemon juice
100-200g mushrooms, quartered
Bit of butter
1 can smoked oysters, drained
4 tbsp chopped parsley
Bit of olive oil
2 hard boiled eggs chopped
1-2 cloves garlic
1 avocado, cut into cubes
2 tbsp mayonnaise
1 tbsp soya sauce (optional)
Method
Boil the potatoes for about 12-15 minutes or till just tender, but not cooked totally.
Drain, and when a bit cool, slice the potatoes into round chips - you can leave skin on or off whichever you prefer. Put a bit of olive oil in pan over medium-high heat, and arrange potato slices in a single layer. Then just cook them, turning once or twice, until they are brown and crispy, and this will take about 5 minutes on each side.
Transfer the potatoes to a large plate, and begin as follows:
Saute the onions and garlic in butter till they are transparent. Add the mushrooms and soy sauce (if using), and then bring to a full boil. Reduce the heat and simmer for about 5 minutes, and then let them stand for about 5 minutes.
In a large bowl, mix together the mushrooms with the onions, avocado, half the parsley, hard boiled eggs, lemon juice, mayo, and mix it all together gently.
Season this with pepper and salt if required, and to your taste - I did not add salt as the oysters had enough salt in them.
Put this mixture on top of the potatoes and arrange the smoked oysters around this.
You could also do this by serving individual slices of potato with topped filling and oyster on top of each slice of potato instead of how I have done it - virtually mixing everything together instead of putting the potatoes on the bottom.
Sprinkle with the balance of the chopped parsley and serve at once.
This recipe is also OK to serve cold the next day, and it will last for several days in the fridge in a covered jar or Tupperware type plastic.
All these ingredients "married" very well together with the textures of the potato being very good with the avocado and the saltiness of the oysters.
However, if oysters are not your thing, or you do not like tinned oysters, just leave them out as this recipe could have many other things added that would also be nice teamed with this warm potato salad.
However, please note that these oysters taste nothing like real, fresh oysters, and I sometimes eat them in a sandwich, and like both kinds. Fresh oysters are very expensive nowadays and hence these tins are somewhat of a substitute if you have a craving for oysters!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 3 servings
Method
3 medium potatoes
1 onion, chopped
2 tbsp fresh lemon juice
100-200g mushrooms, quartered
Bit of butter
1 can smoked oysters, drained
4 tbsp chopped parsley
Bit of olive oil
2 hard boiled eggs chopped
1-2 cloves garlic
1 avocado, cut into cubes
2 tbsp mayonnaise
1 tbsp soya sauce (optional)
Method
Boil the potatoes for about 12-15 minutes or till just tender, but not cooked totally.
Drain, and when a bit cool, slice the potatoes into round chips - you can leave skin on or off whichever you prefer. Put a bit of olive oil in pan over medium-high heat, and arrange potato slices in a single layer. Then just cook them, turning once or twice, until they are brown and crispy, and this will take about 5 minutes on each side.
Transfer the potatoes to a large plate, and begin as follows:
Saute the onions and garlic in butter till they are transparent. Add the mushrooms and soy sauce (if using), and then bring to a full boil. Reduce the heat and simmer for about 5 minutes, and then let them stand for about 5 minutes.
In a large bowl, mix together the mushrooms with the onions, avocado, half the parsley, hard boiled eggs, lemon juice, mayo, and mix it all together gently.
Season this with pepper and salt if required, and to your taste - I did not add salt as the oysters had enough salt in them.
Put this mixture on top of the potatoes and arrange the smoked oysters around this.
You could also do this by serving individual slices of potato with topped filling and oyster on top of each slice of potato instead of how I have done it - virtually mixing everything together instead of putting the potatoes on the bottom.
Sprinkle with the balance of the chopped parsley and serve at once.
This recipe is also OK to serve cold the next day, and it will last for several days in the fridge in a covered jar or Tupperware type plastic.
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