Potato salad with avocado and onion - Pilar Hernández's Chilean Kitchen
As I've often mentioned, my grandmother is a huge influence on my cooking. My mom worked, and I spent a lot of time at my grandparents' house.
Ingredients · Servings 4
- 4 medium potatoes, Yukon gold are my favorites (yellow potatoes)
- 1 or 2 avocados depending on their ripe size
- 1/4 of an onion, finely diced
- salt, oil
Method · PT-497396H59M13S
- Peel the potatoes and cut them into even-sized chunks. Place them in a pot and cover with cold water, then add salt. Cook over medium-high heat until boiling. Reduce the heat to medium and continue cooking for 10 more minutes. They are ready when you can easily pierce them with a knife. Drain.
- In a medium bowl, mash the potatoes with a fork and season with olive oil or your favorite oil and salt. You can also add a personal touch such as chili paste or merkén.
- Cut the avocado in half lengthwise, remove the pit, and scoop the flesh onto a plate. Mash with a fork and add the onion (you can rinse it with hot water to soften it if you wish) and season with salt. Stir well.
- To assemble it you can use any mold (4) or a medium one, cover it with plastic film, leaving some hanging over each edge.
- Place a layer of seasoned cooked potatoes, a layer of seasoned avocado with onion, and finish with another layer of cooked potatoes.
- To unmold, turn it upside down onto a plate and gently pull off the plastic wrap. Or you can assemble it using a metal ring.
Description
A very Chilean entrance.
