top of page

New Potato & Avocado Salad

Updated: May 12, 2019

This is a really quick salad using leftovers from a Sunday roast and my quick blender mayonnaise that I threw together one Sunday evening - all made in the blink of an eye.

It looks very pretty with the pink of the radish and the soft green of the avocado, and would be great for a summer barbeque.

The mayonnaise is quickly made, and is so delicious, that you might never buy commercial mayonnaise again. The only reason to buy commercial mayonnaise is that it used to be difficult to make with the drip-drip-drip of oil into the egg yolk to make an emulsion, but using a stick blender it takes – literally – 20 seconds to make once you have assembled the ingredients. It also tastes so much nicer, and you know that the ingredients you have used are sound and clean. Remember oil can be old (and therefore rancid) in commercial mayonnaise and often additives are used to prolong the shelf life. Besides, it is so much cheaper and nicer to make your own!



Serves 3 - 4

1 lb organic cooked new potatoes, cut into large cubes

1 large avocado (or 2 small ones), cut into large cubes

5 organic spring onions, chopped

10 radishes, organic if possible, finely sliced

snipped chives

pink Himalayan salt to taste

2 round tbs The Healing Pantry Quick Mayonnaise

Healing Pantry Quick Mayonnaise:

1 whole organic egg

250 ml organic sunflower oil

1 scant tsp organic French mustard

¼ tsp raw honey

zest of ½ organic lemon

juice of ½ organic lemon

½ tsp pink Himalayan salt

2 tsp cider vinegar (or more to taste)

** 1 cup Healing Intent

1. To make the Mayonnaise, you need a stick blender. Break the shell and place the whole egg in the bottom of the tall beaker supplied with stick blenders, and add the other ingredients.

2. Using a stick blender, place the blade of the blender directly over the yolk and switch on the appliance. Slowly withdraw the blender from the beaker and voila! Instant mayonnaise. You might need to push it back down into the mayonnaise and withdraw again to ensure the oil is thoroughly incorporated. Taste and add more salt and/or cider vinegar.

3. In a bowl combine the potato, avocado, and spring onions and add the mayonnaise. Gently combine. Tip onto a serving dish and decorate with radish and the chives.

4. Leftover mayonnaise will keep for up to two weeks in a sealed jar in the fridge.

** Healing Intent: when cooking foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.

30 views0 comments

Recent Posts

See All


bottom of page