Avocado Parsnip Potato Salad
Updated: May 19
1 lb. red bliss potatoes, diced
1 lb. of parsnips, diced
1 cup of fresh English peas
1 red onion, minced
3 avocados, pitted and chopped
2-3 scallions – chopped
A handful of fresh Italian Parsley, chopped and stems removed
A handful of fresh dill, chopped and stems removed
1 lime – zested and juiced
Salt and pepper to taste
Red pepper flakes to taste
Place potatoes and parsnips in a stockpot and fill with enough water to cover, season with salt and place over high heat, bring to a boil and reduce, simmer until tender, not too soft. Drain, rinse, place in a bowl and set aside to cool.
In a large bowl place avocados and smash until smooth. Next, add red onion, zest and fresh herbs, mix well.
Once potatoes and parsnips of cooled, toss with the fresh lime juice, season and set aside until lime juice has been absorbed.
Using a slotted spoon, add the potatoes and parsnips to avocado mixture, leaving and lime juice behind, add peas and mix well.
To serve I press into a small ring mold - Enjoy