Mexican potato and salsa salad

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How to make Mexican potato and salsa salad

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:40
  • Total Time : 1:00

Ingredients

  • 1kg golden delight potatoes, scrubbed, cut into wedges
  • olive oil cooking spray
  • 1 large avocado, diced
  • 1 large tomato, finely diced
  • 1/2 small red onion, finely diced
  • 1/4 cup roughly chopped fresh coriander leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 1 small red chilli, deseeded, finely chopped

Method

  • Step 1 Preheat oven to 220°C. Line a large baking tray with baking paper.
  • Step 2 Place potato in a large oven bag. Add 2 tablespoons of cold water. Twist bag to secure. Microwave on high (100%) for 5 minutes or until potato is just tender. Remove from bag. Drain.
  • Step 3 Place potato on prepared tray. Spray with oil. Roast for 30 to 35 minutes or until golden and tender. Allow to cool on tray. Place on a platter. Top with avocado. Combine tomato, onion and coriander in a bowl. Sprinkle over avocado.
  • Step 4 Place oil, lime juice and chilli in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Serve.

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