Avocado Potato Salsa




A great accompaniment at your next BBQ.


  • 1 ripe avocado, halved, seeded, peeled, coarsely chopped
  • 1 cup of baby potatoes (keeping the skin on, cut in half)
  • ⅓ cup (80ml) low-fat sour cream
  • ½ cup fresh chives, finely chopped
  • Finely chopped fresh chives, extra, to serve
  • Baby cos lettuce leaves, to serve


  1. Place the potatoes in a medium saucepan and cover with cold water.
  2. Place over high heat and bring to the boil.
  3. Cook for 10 minutes or until potato is tender.
  4. Refresh under cold running water. Drain well.
  5. Place the potato in a medium bowl.
  6. Add the avocado, sour cream and chives and gently toss until just combined
  7. Taste and season with salt and pepper. Spoon salsa into a serving bowl.
  8. Sprinkle with extra chives.
  9. Serve immediately with cos lettuce leaves, if desired.

Tip: Kipfler or baby red skinned potatoes will also work with this recipe.

Recipe by: Australian Avocados

Website: www.avocado.org.au