Latin fried potato salad with avocado and fried sourdough.

By McDonald, T.  |  Date 28th of June 2020

If you are looking for a light easy to prepare comfort food that is meat free, this is for you.  This dish is colourful, tasty and needn't be expensive.  To make this tasty dish vegan, swap the butter for a vegan alternative.
Serves 1


  • Cherry tomatoes
  • 1 Small carrot sliced longways
  • 2 New potatoes
  • 1/2 Red bell pepper
  • 1/2 Avocado
  • Spring Onions
  • Slice of sourdough
  • Butter/vegan butter


  • Small saucepan
  • Large frying pan with lid
  • Sharp knife
  • Spatula


Clean and cut the potatoes in half.  Boil in the saucepan until soft enough to push a fork though easily.  Drain potatoes and leave to dry and cool.  Cut the carrots into strips, cut the red pepper into bit size pieces and cut the cherry tomatoes in half.  

Spray some olive oil in the frying pan, add the potato halves and carrot strips.  Cover with lid.  Cook on a low to medium heat, turning occasionally until potatoes start to turn golden brown.  Butter both sides of the sourdough and add to the frying pan then add the pepper, cherry tomatoes and put the lid back on.

Drizzle some balsamic vinegar on the top for an outstanding dish!


You can add spinach and olives to the dish for that little extra something. 

Other tweaks to the recipe are: 
  • Toast the sourdough instead of frying it.
  • Spice up the potatoes.
I hope that you decide to try this dish and love it as much as I have come to love it.


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