Avocado with potato vinaigrette

Ingredients

Directions

1. 1

   Peel, wash and finely dice the potatoes. Cook in salted water for 12-15 minutes. Boil egg hard for about 10 minutes. Quench and let it cool down

2. 2

   Peel and chop the onion. Wash and quarter the tomatoes. Wash and chop parsley

3. 3

   Drain the potatoes and collect the cooking water. Let the potatoes cool down. Peel egg, dice finely. Mix 4 tbsp. potato water, vinegar, salt, pepper and sugar. Whip the oil into the mixture. Mix with potatoes, egg, onion, tomatoes, parsley and possibly capers

4. 4

   Cut the avocados in half, remove the stones. Peel the avocados and cut into thin slices. Serve immediately with the vinaigrette. Garnish with lemon and lemon balm if desired. Served with: Baguette

5. 5

   The stone of the avocado can be easily removed in this way: simply prick firmly with a sharp knife and