Creamy Avocado Potatoes Dip (Print Version)
# Ingredients:
→ Potatoes
01 -
1.2 kg small waxy potatoes
02 -
1 tsp caraway seeds
→ Avocado dip
03 -
2 avocados
04 -
2 tbsp lemon juice, fresh
05 -
200 g mild feta cheese
06 -
Salt
07 -
Black pepper
08 -
Chili flakes to taste
→ Salad & dressing
09 -
1 bunch chives
10 -
1 bunch arugula
11 -
1 head leafy lettuce
12 -
5 tbsp white wine vinegar
13 -
Sugar to taste
14 -
6 tbsp extra virgin olive oil
# Instructions:
01 -
Drain those cooked potatoes. Add a splash of olive oil (2–3 tbsp) and some snipped chives. Set the avocado dip on top with the diced avocado and a sprinkle of chili flakes if you like the heat. Drizzle another spoonful of olive oil over the dip. Plate it up with the crisp salad.
02 -
Wash and tear the arugula and lettuce into big bits. To whip up a dressing, mix vinegar with some salt, pepper, and a little sugar. Beat in 2–3 tbsp olive oil. Toss the dressing through the greens.
03 -
Slice those avocados, scoop out the pits, get the good stuff out. Dice up a quarter of the avocado, hit it with a splash of lemon juice. Blend the rest with more lemon juice, season with salt and black pepper. Cube up the feta, gently smash it and mix it with your avocado mash. Add chili flakes as much as you want. Slice up the chives thin.
04 -
Rinse your potatoes well then toss them and the caraway into a big pot. Drown them in water. Let it bubble, then cook around 20 minutes till they're just firm enough.
# Notes:
01 -
This is nice and light for a main dish. Great on its own or next to a fried or boiled egg.