potato-salad

You need:

4 white potatoes, steamed and diced medium

2 tablespoons extra virgin olive oil

2 avocados, diced

5 ounces of mixed greens

4 hard-boiled eggs, peeled and wedged

2 tablespoons dulse flakes (optional)

Lemon Garlic Dressing – recipe below

To prepare:

1. Heat oven to 400°/200C

2. Toss diced potatoes with extra virgin olive oil, pour into a casserole dish and put in the oven to roast for 25 to 35  minutes, until lightly browned

3. While potatoes are roasting make the lemon garlic dressing

4. On four plates arrange the mixed greens, avocado and hard boiled eggs

5. Once potatoes are roasted put a 1/4 of the potatoes on each plate in the center of the greens, spoon on dressing –   sprinkle with dulse flakes (if using) and serve

 

Lemon and Garlic Dressing

Lemon-and-Garlic-Dressing

You need:

1/2 cup extra virgin olive oil

1/2 cup lemon juice (juice of 2-3 lemons)

1/4 teaspoon sea salt

1/8 teaspoon fresh ground black pepper

6 – 8 cloves garlic, minced

To prepare:

1. Use a hand blender to mix all the ingredients

2. Store in the refrigerator in a glass jar

3. Remove 15 minutes prior to serving