Salad of Boiled Potatoes, Avocado, and Cress
I had to do this salad, even though cress must be one of the tackiest things in the world. For some reason I am absolutely addicted to it and love it to bits. This is my favorite combination.
I had to do this salad, even though cress must be one of the tackiest things in the world. For some reason I am absolutely addicted to it and love it to bits. This is my favorite combination.
- Carbohydrate 33.897585497625 g
- Cholesterol 0 mg
- Fat 8.74274713875 g
- Fiber 8.71808134487459 g
- Protein 4.186631931 g
- Saturated Fat 1.2767092846875 g
- Serving Size 1 1 Serving (257g)
- Sodium 3502.775828325 mg
- Sugar 25.1795041527504 g
- Trans Fat 0.5901635844 g
- Calories 213 calories
Step-by-step
- Cook the new potatoes in salted boiling water until very tender, then drain.
- Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half--this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl.
- Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste.
- Season and toss. Serve on a big plate, scattered with any remaining cress.
While heavy potato salads rely on opaque coats of mayonnaise or sour cream, this vibrant variation keeps things lean by letting fruit oils and fresh greens do the heavy lifting. Smart kitchen budgeting starts with utilizing the whole vegetable, meaning waxy new potatoes keep their nutrient-dense skins intact instead of ending up in the compost bin. Selecting firm waxy varieties like fingerlings or Yukon golds ensures the chunks maintain their structural integrity under heavy tossing rather than dissolving into starch.
Judging Potato Doneness Without Equipment
Piercing the center with a thin metal skewer or paring knife offers the most reliable indicator of internal readiness without requiring specialized digital tools. Resistance should vanish entirely, meeting zero crunch at the core when the tool penetrates the thickest specimen. Boiling these tubers whole protects their interiors from waterlogging, preventing a soggy final texture that repels dressing. Halving larger specimens post-boil exposes warm starch pockets, creating microscopic suction channels that pull acidic lemon juice and oil deep into the flesh.- Store leftover dressed potatoes in an airtight glass container for up to 24 hours; discard wilted cress before chilling.
- Revive day-old chilled potatoes by folding them into a hot pan with a splash of water to loosen the fats before adding fresh greens.
- Substitute watercress with arugula at a 1:1 ratio if sharper pepper notes are desired.
