Fish and seafood recipes Potato, sauce and garnish Recipes Salad and vegetable

Potato, avocado, pepper and anchovy salad

Potato, avocado, pepper and anchovy salad


  • Easy
  • 35 minutes
  • For 4 people
  • € 1.45 / person
  • 255kcal per 100g.
  • · ·

How to make a potato salad.

I present you a fresh salad with potatoes , a delicious recipe , I do not know if because of the hunger that we brought or simply because of the curiosity of it.

This salad can be the base for others that you can think of at home, for example, change the anchovies for a little smoked salmon and some pickles such as olives.

They are small ideas but in reality this recipe as you will read it is not wasted.

This salad can be taken lukewarm but as it really is yummy it is very cold, ideal for summer. Especially with this heat wave we have this week.

It is prepared in a few minutillos, you do not have to almost cook and it serves you almost as a single dish.

For many, salad is an unattractive meal, and the secret of a good salad is in the combination of ingredients.

You may think that the ingredients do not seem suitable for a salad but I assure you that it was incredible.

So if you manage to combine the right elements you can have a magnificent salad, as attractive as any other more elaborate recipe but much easier to prepare.

I leave you with this salad with a Nordic touch and cold air from those lands.

Cooking the potatoes and eggs. Before starting with the salad

  1. We put the potatoes to cook in a saucepan with water and a pinch of salt for 25 minutes.
  2. Peel, dice, season and reserve. They must be cold before assembling the salad.
  3. We cook the eggs. We cover them with cold water and cook 10 minutes from the boil.
  4. We should not cook them any longer as a dark greenish halo forms around the yolk that is unpleasant to the eye, with these indications they must be perfect. They are cooled, peeled and reserved.

Preparation of avocados

  1. We fry the peppers a little with some garlic to give them a little grace. Round and round.
  2. Peel the avocado, cut it in two and water it with a little lemon juice, so it will not darken or rust.
  3. Although as its pulp darkens quickly on contact with the air, even with the lemon, it is advisable to open them at the time of eating, so you will have no problem.
  4. So that avocados do not spoil, a good trick is to open them, trying to get to the bone, we turn and this will always come out whole.
  5. We cut the avocados into square pieces as for salad. We also cut the anchovies. We reserve.

Preparation of the salad and final presentation

  1. Season with salt and pepper, but pay attention with the salt intake of the anchovies.
  2. When the potatoes and eggs are ready, we break them like the rest of the ingredients and mix them all.

Dress with a rich olive oil and put to taste of salt. To enjoy.

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