Ingredients
3 Haas avocados- peeled and sliced into ½ inch pieces
4 Tablespoons sherry wine vinegar
1 cup yellow and red heirloom cherry tomatoes, sliced in half
6 leaves of fresh basil- chiffonade (thinly shredded)
8-10 Tablespoons high quality olive oil (Spanish of course)
Kosher salt and fresh ground white pepper to taste
1 cup peeled purple potatoes- cooked and chilled
1 cup fingerling potatoes, NOT peeled, cooked and chilled
1 cup cooked fingerling potatoes (separate)
½-cup Serrano ham
½ cup chopped scallions
4 Tablespoons chopped cilantro
Approx. ½-cup mayonnaise
1-teaspoon lemon
Bib lettuce
Directions
- Heat a large sauté pan with a few Tablespoons olive oil. Add fingerling potatoes that have been par boiled but not chilled. Sauté for about 3 minutes, tossing several times.
- Add chopped Spanish ham (or crumbled bacon) and scallions. Season with salt and pepper and set aside.
- In a large mixing bowl, add cooled purple and fingerling potatoes. Season and toss with basil and cilantro. Gently toss in mayonnaise, lemon juice, sherry vinegar, heirloom tomatoes and avocados. Season with salt and pepper. Using a large dinner plate- arrange cool potato salad on one side of plate at an angle Arrange warm potato salad on other side.
- Drizzle both potato salads with Spanish olive oil and place a dollop of saffron aioli in the center.
- Serve as a first course or add chopped chilled shrimp or salmon to the cold potato salad to make as an entrée and a poached egg on the warm side.
