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Avocado Potato Cream Salad

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
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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

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

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

potato salad

Chop the asparagus, sun dried tomatoes, and chicken, and place in a bowl.

potato salad

Allow the potatoes to cool before chopping and adding to the bowl.

potato salad, avocado, cream cheese, chives

Mash together the cream cheese, avocado, and chives.

potato salad

Stir the the mixture into the potato salad and serve.

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