Warm and Creamy Potato Salad


  • 1 kilo of mashed potatoes with skin
  • 1 cup chopped parsley
  • 1 finely chopped garlic
  • 1 teaspoon diced onion and finely chopped.
  • 4 diced tomatoes .
  • OPTIONAL 2 cups chopped celery
  • OPTIONAL 150grams black olives
  • 3 avocados pisados
  • < li itemprop = "ingredients"> 1-3 tablespoons olive oil.

  • 1 tablespoon Mustard
  • Salt to taste
  • Pepper n egra to taste
  • Toasted Whole / Arabic Bread.
  • ó < / li>
  • Cooked Organic Brown Rice


Wash well and only with water under the tap. Cut them into 4 and steam them with skin until they are cooked but not falling apart. (10 to 15 min)

You can see if they are done by inserting a knife through them, if it goes through with a little difficulty, they are ready. Try them! and that your palate is OK.

Cut the tomatoes into squares the size of the parts of potatoes.

Chop the parsley very finely.

Chop the very small garlic.

If you use the optional celery, chop the celery very small.

Chop the onion into very small squares.

Make the dressing by pressing well Once the avocado is ready, add the olive oil, salt and pepper, try and rectify the flavor. The vegetables are not seasoned so the dressing must be delicious and even “stale” in flavor to dress the vegetables very well.

In a glass bowl or salad bowl, pour your warm potatoes, tomatoes, paio, onion, parsley and dressing. Mix well, wrapping all the ingredients but without breaking the potatoes.

Give this salad an intention.

Serve over Toasted Whole Grain Pita Bread. Or accompany with Organic Brown Rice with a few drops of olive oil and Gomasio.

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