Ingredients
- 10 medium potatoes
- 1 avocado
- 2 boiled eggs
- 1 pickled cucumber, finely chopped
- Juice of half a lemon
- Chopped dill
- Salt
- Pepper
- Minced garlic or garlic powder
- 1 small onion, finely chopped, or 1 spring onion
Instructions
- Prepare the Seasoning
- In a bowl, mix a little olive oil, pepper, salt, and garlic. Set aside.
- Boil the Potatoes
- Wash the potatoes thoroughly without peeling them.
- Place them in a pot, cover with water, add salt, and boil for 15-20 minutes until they are cooked but not mushy.
- Smash and Bake the Potatoes
- Once the potatoes are ready, transfer them to a baking tray lined with parchment paper.
- Use a wide-bottomed glass and a piece of parchment paper larger than the potatoes. Place the parchment paper on each potato and press gently with the glass to flatten them.
- Brush the potatoes with the olive oil mixture prepared earlier.
- Bake in a preheated oven at 180-190°C (350-375°F) for about 20 minutes, or until golden.
- Prepare the Avocado Salad
- While the potatoes bake, peel and mash the avocado in a bowl with a fork.
- Add the pickled cucumber, chopped onion, chopped boiled eggs, a little salt, lemon juice, and pepper. Mix well until combined.
- Assemble and Serve
- Place the baked potatoes on a plate. Top each potato with a tablespoon of the avocado mixture.
- Sprinkle with chopped dill for garnish.
Optional: You can customize the avocado mixture by adding deli meats or other ingredients of your choice.
This Potatoes with Avocado Salad recipe is a delightful fusion of crispy baked potatoes and creamy avocado goodness. It’s a perfect dish for any occasion, offering a harmonious balance of textures and flavors. Enjoy this versatile creation with your loved ones!
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