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🍽️ Creamy Potato Avocado Salad with Sorrel

509 kcal · 30 min · 4 servings

Ingredients

• 750 g new potatoes
• 2 shallots
• 0.125 l vegetable broth (from a jar)
• 2 avocados
• juice of one lemon
• 1 handful sorrel leaves
• 2 tbsp white wine vinegar
• 3 tbsp vegetable oil
• 150 g yogurt
• 150 g crème fraîche
• salt
• pepper (from a mill)
• 2 tbsp sunflower seeds
• 1 sprig fresh mint

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot with salted water and cook them for about 25 minutes until tender but firm.
3. 3. Peel the shallots and chop them into fine dice.
4. 4. Heat the vegetable broth in a small pot.
5. 5. Add the chopped shallots to the hot broth and simmer them for 5 minutes until soft.
6. 6. Drain the cooking water from the potatoes.
7. 7. Let the potatoes drain for a moment and then peel them.
8. 8. Cut the peeled potatoes into thick slices.
9. 9. Place the potato slices in a large bowl.
10. 10. Pour the hot shallot broth over the potatoes.
11. 11. Cover the bowl and let the potatoes steep for a few minutes.
12. 12. Peel the avocados and cut them in half lengthwise.
13. 13. Remove the pits from the avocado halves.
14. 14. Quarter the avocado halves and slice them thinly.
15. 15. Drizzle the avocados immediately with lemon juice to prevent them from browning.
16. 16. Wash the sorrel leaves under cold water.
17. 17. Shake the leaves dry.
18. 18. Cut the sorrel leaves into thin strips.
19. 19. Mix vinegar, oil, yogurt, and crème fraîche in a small bowl.
20. 20. Season the sauce with salt and pepper to taste.
21. 21. Stir the cut sorrel leaves into the sauce.
22. 22. Heat a pan and toast the sunflower seeds without fat until crispy.
23. 23. Wash the mint and pick the leaves off the stems.
24. 24. Pour the sorrel sauce over the marinated potatoes.
25. 25. Gently fold the avocados into the potato sauce.
26. 26. Sprinkle the finished salad with the toasted sunflower seeds.
27. 27. Garnish the salad with the fresh mint leaves.

Nutrition per serving

• kcal: 509
• Protein: 10 g · Fett/Fat: 34 g · Carbs: 40 g