800 g (1 3/4 lbs) potatoes Scant
1 cup (8 fl oz) 250 ml chicken stock
2 red onions
2 ripe avocados
2 pinches freshly ground black pepper
3-4 tbsp white wine vinegar
2 tbsp sunflower oil
300 g (11 oz) smoked turkey breast
1/2 tsp seasoning salt
2 tbsp fresh dill
1 cup (8 fl oz) 250 ml chicken stock
2 red onions
2 ripe avocados
2 pinches freshly ground black pepper
3-4 tbsp white wine vinegar
2 tbsp sunflower oil
300 g (11 oz) smoked turkey breast
1/2 tsp seasoning salt
2 tbsp fresh dill
method
1. Scrub potatoes well under running cold water, put in saucepan, cover with water and bring to the boil.
2. Put lid on pan and cook for 20 minutes until done.
3. Bring chicken stock to the boil.
4. Peel onions, cut into quarters lengthwise, then into very thin slices across the quarters. Cut avocados in half lengthwise; remove pith and peel. Then halve again lengthwise and slice the quarters.
5. Drain cooked potatoes, rinse with cold water, then peel and chop. Add hot stock and pepper to chopped potatoes, then sliced onions and avocados with vinegar and oil.
6. Chop turkey breast and stir into potato salad; add seasoning salt.
7. Sprinkle with chopped dill before serving.
2. Put lid on pan and cook for 20 minutes until done.
3. Bring chicken stock to the boil.
4. Peel onions, cut into quarters lengthwise, then into very thin slices across the quarters. Cut avocados in half lengthwise; remove pith and peel. Then halve again lengthwise and slice the quarters.
5. Drain cooked potatoes, rinse with cold water, then peel and chop. Add hot stock and pepper to chopped potatoes, then sliced onions and avocados with vinegar and oil.
6. Chop turkey breast and stir into potato salad; add seasoning salt.
7. Sprinkle with chopped dill before serving.
serving amount
serves 4
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