Avocado with potato vinaigrette

Name: Avocado with potato vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Potatoes, salt; 1 Egg; 1 medium onion; 100 g cherry tomatoes; 2-3 stem(s) Parsley; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp white pepper, 1 pinch sugar; 1-2 TABLESPOONS oil, possibly 1 teaspoon capers; 2 ripe avocados (about 250 g each); 7-10 Tbsp Lemon and balm

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Potatoes, salt
1 Egg
1 medium onion
100 g cherry tomatoes
2-3 stem(s) Parsley
4 TABLESPOONS White wine vinegar
7-10 Tbsp white pepper, 1 pinch sugar
1-2 TABLESPOONS oil, possibly 1 teaspoon capers
2 ripe avocados (about 250 g each)
7-10 Tbsp Lemon and balm

Directions

1
Peel, wash and finely dice the potatoes. Cook in salted water for 12-15 minutes. Boil egg hard for about 10 minutes. Quench and let it cool down
2
Peel and chop the onion. Wash and quarter the tomatoes. Wash and chop parsley
3
Drain the potatoes and collect the cooking water. Let the potatoes cool down. Peel egg, dice finely. Mix 4 tbsp. potato water, vinegar, salt, pepper and sugar. Whip the oil into the mixture. Mix with potatoes, egg, onion, tomatoes, parsley and possibly capers
4
Cut the avocados in half, remove the stones. Peel the avocados and cut into thin slices. Serve immediately with the vinaigrette. Garnish with lemon and lemon balm if desired. Served with: Baguette
5
The stone of the avocado can be easily removed in this way: simply prick firmly with a sharp knife and