Avocado Potato Cream Salad

Posted 2016-10-09 by Bastion Harrison ⇒ follow

Potato Salad began life in the sixteenth century after potatoes were introduced to Europe. Back then, potato salad took all kinds of forms from being soaked in wine to being boiled with prunes. It was not until the nineteenth century that the more traditional potato salad we are familiar with today began to emerge. You can get both hot and cold potato salads; the former evolved from German recipes containing bacon, and the latter from French and British recipes using oil based dressings.

Although we all have a basic idea of what a potato salad should be like, there are great variations in how they are prepared and what other ingredients are used. My version contains avocado, chicken, and cheese.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 4 servings

Ingredients
500g baby potatoes
100g sun-dried tomatoes
2 chicken breasts, cooked
1 tbsp dried chives
4 asparagus stalks
100g cream cheese
1 avocado

Method

Steam the potatoes over simmering water for half an hour or until soft enough to stick a knife through.