Potatoes with avocado

This salad is delicious made with new potatoes.

Serves 4-5

6 medium boiling or new potatoes, washed and cooked
½ telegraph cucumber, sliced
4 tomatoes, sliced into wedges
1 avocado, halved, stone removed, peeled and sliced
1 tsp caraway seeds

Dressing:
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
2 Tbsp sugar
2 Tbsp vinegar
2 Tbsp lite olive oil
2 Tbsp water

Slice potatoes into chunks.
Place potatoes, cucumber, tomatoes and avocado in a serving bowl.

To make dressing:
Blend onion, garlic, sugar, vinegar, oil and water together.
Pour the dressing over vegetables and mix well.

Sprinkle caraway seeds over the salad and serve.

To boil potatoes:
Scrub or peel potatoes as required. Slice in half or into even-sized pieces.
Place in a heavy-based saucepan and cover with cold water. Place a lid on the saucepan.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender when tested with the point of a knife. Drain.
The time of cooking will depend on the size of the pieces of potato.