Potato Salad with Artichokes and Avocado
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s) (triplets)
- 1 can artichoke hearts
- 1 avocado (s)
- 1 red pepper (s)
- 150 g turkey breast, smoked (or smoked pork)
- Lemon juice
- 150 ml broth, possibly more
- 2 tablespoon balsamic vinegar, white
- 1 tablespoon mustard
- 0.5 ½ bunch basil (Thai basil), cut into strips
- in Chives, rolls
- 50 g walnuts, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash, cook, peel and quarter the potatoes. Clean the pepper and cut into bite-sized pieces. Mix the broth with balsamic vinegar, mustard, basil, walnuts, chives, salt and pepper. Mix the potatoes and peppers with the sauce and let it steep.
- In the meantime, drain the artichokes well and cut in halves or quarters depending on their size. Dice turkey breast. Peel the avocado, cut the flesh into wedges and drizzle with lemon juice. Fold the artichokes, avocado and turkey breast into the potatoes. If necessary, season again and serve.
- This fits e.g., a fried egg with North Sea shrimps.
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