Smokey Avocado And Potato Salad


  • 2 red capsicums.
  • 800 grams of waxy baby potatoes, quartered.
  • 4 corn cobs.
  • 1/2 cup mayonnaise (or for a lighter version, mix half thick Greek yogurt and half mayonnaise).
  • 1 teaspoon smoked paprika.
  • The flesh of 2 firm-ripe avocados, cut into chunks.
  • 1/2 small red onion, thinly sliced.
  • Juice of 1 lemon.
  • 1 cup basil leaves, torn.


  • Preheat oven to 220° C. Place whole capsicums on an oven tray and roast for 20-25 minutes or until skin is charred and blistered. Remove and cool slightly before peeling off their skins. Cut the flesh into strips.
  • Place potatoes in a large pot with plenty of cold water and one teaspoon of salt (optional). Bring to a boil, then add corn cobs and boil for 6-8 minutes until potatoes are tender and corn is cooked. Drain potatoes and corn and allow to cool. Cut corn kernels off the cobs once cool enough to handle.
  • Mix mayonnaise or Greek yogurt with smoked paprika. Toss dressing with potatoes and season to taste with salt and freshly ground black pepper.
  • Mix capsicum strips, corn kernels, avocados, red onion, and lemon juice together. Lightly toss with potatoes. Garnish with basil leaves just before serving.
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