All Recipes

Creamy avocado and mayo potato salad

Prep

15 MIN

Total

20 MIN

Servings

8 Servings

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

Step 1

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

Step 2

Fry bacon until golden and crispy.

Step 3

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

Step 4

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

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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