The Foxy Potato Salad with Avocado & Lemon Mayo
Move over roasties there’s a new way to Fox It Up this summer with this Foxy and creamy potato salad!
We’ve used avocado and lemon for a silky and citrus twist, but for the smokin’ fans this goes just as well with our bold and velvety smoked garlic mayo too!
Baby New Potato Salad serves 4
- 750g new potato with skin on, washed
- Pinch of salt & pepper
- 1/3 cup spring onion, chopped
- for the dressing:
- 2 tsp dijon mustard
- 1 garlic clove, minced
- 3 tbs Foraging Fox Avocado & Lemon Mayo
- 1 tbs apple cider vinegar
- 2 tbs fresh dill, chopped
- Salt and pepper to taste
Wash and scrub potatoes, then slice, 5mm thick.
Place in a saucepan and cover with cold water.
Bring to a boil, then simmer for 10-15 minutes, until the potatoes are just done, be careful not to overcook!
Place the boil potatoes into a colander, rinse with cold water and season with salt and pepper, then set aside.
To make the dressing, place all ingredients, including your favourite flavoured mayo, in a mixing bowl and whisk until smooth and blended.
In a larger mixing bowl, add the cooked potatoes, chopped chives abd pour over dressing and toss until well coated.
Serve on a big plate with extra chopped chives.
This avocado & lemon potato salad goes perfectly with grilled fish or roast chicken, made for your next summer BBQ!