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CHIFFON POTATO SALAD
6 tbsp lemon juice
4 tbsp white wine vinegar
½ cup olive oil
6 Idaho potatoes, peeled
Salt and pepper to taste
1 cucumber, peeled, seeded and cut into ½ inch cubes
4 stalks celery, trimmed and cut into ½ inch dice
6 scallions, thinly sliced
2 heads Boston lettuce, washed and dried
2 ripe avocados
Whisk 4 tbsp lemon juice, vinegar and olive oil together, reserve. Cut potatoes into ¼" slices, heat to boiling and simmer about 8-10 minutes
(until tender and not mushy). Drain, and toss with ½ c dressing, salt and pepper, then set aside. Place the cucumber, celery and scallions in a large bowl. Reserve 8-10 whole lettuce leaves and tear the remainder into bite size pieces. Shortly before serving, toss the vegetables with the remaining dressing and the potatoes.
Arrange the reserved lettuce leaves around a plate and mound the salad in the center. Halve, pit and peel the avocados, slice into large pieces and place in 2 tbsp lemon juice. Lay avocado slices over salad and sprinkle with parsley. Serves 12 |
