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Creamy Potato Salad with Avocado & Black Sesame
(0)
40 min
Under an hour
Gurkerl Küche
Dieser cremige Erdäpfelsalat ist die perfekte moderne Interpretation eines Klassikers. Statt schwerer Mayonnaise sorgt eine samtige Avocado-Sauerrahm-Creme für die nötige Geschmeidigkeit. Rote Zwiebeln und schwarzer Sesam verleihen dem Gericht einen feinen Biss und eine elegante Optik. Ideal als leichte Beilage zum Grillen oder als gesundes Mittagessen, das lange satt macht. Ein echtes Highlight für alle Avocado-Fans!
Preparation method
Preparation & Cooking
It's best to cook the potatoes in their skins 12 hours in advance: Place them in a pot with water, salt, bring to a boil, and cook for approx. 22–25 minutes over medium heat. Then drain and let them cool completely.
Peel the cooled potatoes, halve them, and cut into slices approx. 1 cm thick.
Peel the avocados and remove the pit. Finely dice the red onion and finely chop the flat-leaf parsley.
Chef's tip
For a particularly intense aroma, you can briefly toast the black sesame seeds in a dry pan before mixing them into the salad.
Ingredients
Nutritional values
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