Potato Salad With Avocado Dressing

1. 1

   Cook the new potatoes and green beans until tender, drain both and set aside.

2. 2

   Puree flesh of the avocado with the creme fraiche and then add the olive oil, lemon juice and salt and black pepper.

3. 3

   Stir in potatoes, beans and the finely chopped scallions.

4. 4

   Toss gently.

* Per serving · 4 servings · Values may vary.

No additional tips available.