Mexican Potato and Salsa Salad

Ingredients (serves 4)

• 1kg golden delight potatoes, scrubbed, cut into wedges
• olive oil cooking spray
• 1 large avocado, diced
• 1 large tomato, finely diced
• 1/2 small red onion, finely diced
• 1/4 cup roughly chopped fresh coriander leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice
• 1 small red chilli, deseeded, finely chopped

  Method

1. Preheat oven to 220°C. Line a large baking tray with baking paper.
   
2. Place potato in a large oven bag. Add 2 tablespoons of cold water. Twist bag to secure. Microwave on high (100%) for 5 minutes or until potato is just tender. Remove from bag. Drain.
   
3. Place potato on prepared tray. Spray with oil. Roast for 30 to 35 minutes or until golden and tender. Allow to cool on tray. Place on a platter. Top with avocado. Combine tomato, onion and coriander in a bowl. Sprinkle over avocado.
   
4. Place oil, lime juice and chilli in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Serve.