Potato, avocado and biltong salad

Ingredients

  •  1kg potatoes, scrubbed
  • 100g soft, moist biltong, thinly sliced
  • 100g sweet peppadews
  • 1 packet watercress or baby leaf salad, rinsed
  • 1 avocado, sliced or cut into chunky cubes

For the dressing

  • ½ cup of Sour Cream
  • 6 tablespoons red wine vinegar
  • 4 tablespoons prepared horseradish
  • 2 tablespoons Worcestershire sauce
  • 6 tablespoons olive oil
  • Salt and pepper

Method

 Plating Up:

Step 1

Quarter the potatoes and boil in salted water until tender but still firm. Allow to cool.

Step 2
Combine all dressing ingredients and whisk to combine.
Pour over potatoes and gently toss to coat all ingredients in the dressing.
On a large, flat platter make a generous bed of watercress or baby leaf salad, around the edge of the plate.

Step 3
Place the avocado slices onto the bed of leaves.
Spoon the potato salad into the middle of the plate and scatter with peppadews and biltong.
Give the dish a good grinding of salt and pepper to really finish it off.

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