Potato Cucavo Salad
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| SOURCE |
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WOOLWORTHS MAGAZINE |
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INGREDIENTS
| 1 |
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kg baby cream delight potatoes
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| 1/4 |
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cup dill sprigs, roughly chopped
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| 2 |
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tablespoons apple cider vinegar
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| 1 |
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tablespoon dijonnaise
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| 3 |
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teaspoons honey
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| 1/2 |
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cup olive oil
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| 1 |
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large cucumber, halved, seeded, diagonally sliced
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| 1 |
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large avocado, destoned, sliced
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| 100 |
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g bag baby spinach
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| 4 |
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spring onions, sliced
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mint leaves, to serve |
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INSTRUCTIONS
| 1. |
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Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Simmer for 8 minutes or until just tender. Drain.
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| 2. |
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Meanwhile, combine dill, vinegar, mustard and honey with half the oil in a food processor until smooth.
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| 3. |
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Heat a char-grill pan over high heat. Thickly slice potatoes and combine in a bowl with remaining oil. Season. Cook potato on char-grill for 2 minutes each side or until golden.
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| 4. |
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Combine potato, cucumber, avocado, spinach and onion on a platter. Drizzle dressing over and garnish with mint leaves to serve. |
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