All Recipes

Creamy avocado and mayo potato salad

Prep

15 MIN

Total

20 MIN

Servings

8 Servings

Creamy avocado and mayo potato salad

Ingredients

  • 700

    g

    Bag baby Gourmet potatoes (perla)

  • 4

    Rashers streaky bacon, cut into small pieces

  • 3

    Spring onions, chopped

  • 1

    Ripe avocado

  • 1/2

    cup

    Eta thick & creamy mayonnaise

  • -

    Juice of ½ lemon or to taste

  • 3

    Eggs, hardboiled, peeled and cut into quarters

  • -

    Handful fresh parsley leaves, chopped

Instructions

  1. Step 1

    Wash and cook potatoes in lightly salted boiling water until tender. Drain. Set aside until potatoes are cold. Cut potatoes in half.

  2. Step 2

    Fry bacon until golden and crispy.

  3. Step 3

    Place potatoes in a bowl. Add spring onions and bacon.

  4. Step 4

    Mash the avocado flesh with a fork. Stir in Eta Thick & Creamy Mayonnaise and lemon juice. Season with freshly ground black pepper.

  5. Step 5

    Carefully mix the avocado dressing through the potatoes, spring onions and bacon. Transfer to a serving bowl. Top with hard boiled egg quarters and sprinkle over chopped parsley.

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