Lemony Potato Salad with Avocado and Celery
Serves 4
This salad is very simple but the combination of textures and flavors elevates it to something elegant.
- 4 cups very small potatoes (or diced red potatoes) cooked and sliced in half
- To cook, bring to a boil, reduce to a simmer and cook until just tender, about 8 minutes
- 2 avocados, peeled, each half sliced in half lengthwise, and then sliced horizontally
- 1 cup fresh basil leaves, julienned
- 2 stalks celery, thinly sliced on a slight diagonal
- 4 Tb capers
Dressing:
- Zest and juice of 1 lemon
- 1 garlic clove, crushed
- 1 tsp red pepper flakes
- Salt and pepper to taste
Whisk together the dressing ingredients and then toss together with the salad ingredients in a large bowl and serve.
