Avocado & Potato Salad
- 1 avocado, diced
- 6 large potatoes, diced
- 1/4 cup pesto
- Handful fresh dill
Dressing
- 1 avocado
- 1 cup Greek yoghurt
- Handful fresh dill
- 1 lemon Zest and juice of 1 lemon
- 1 Pinch black pepper
Place diced potatoes in a pot of cold water and bring to a boil. Simmer for 15 minutes or until the potatoes are tender
Drain and spread potatoes out on a tray to cool
Place the dressing ingredients in a blender and blend until smooth
Once the potatoes are cool, add to a large bowl and gently fold through dressing so potatoes are well covered
Place on a serving bowl or plate and top with avocado, pesto and dill and serve immediately
A new WCC initiative shows Wellington local election candidates answering questions in an online video format to help voters make a more informed voting decision this election.





KiwiRail’s rail grinder is scheduled to be in Wellington as part of their routine maintenance. This equipment is brought to the region every couple of years to help extend the lifespan of the rail infrastructure.