• 700g bag baby gourmet potatoes (perla)
  • 4 rashers streaky bacon, cut into small pieces
  • 3 spring onions, chopped
  • 1 ripe avocado
  • ½ cup Eta Thick‘N Creamy Mayo
  • Juice of ½ lemon or to taste
  • 3 eggs, hardboiled, peeled and cut into quarters
  • Handful fresh parsley leaves, chopped
  1. Wash and cook potatoes in lightly salted boiling water until tender. Drain. Set aside until potatoes are cold. Cut potatoes in half.
  2. Fry bacon until golden and crispy.
  3. Place potatoes in a bowl. Add spring onions and bacon.
  4. Mash the avocado flesh with a fork. Stir in Eta Thick'N Creamy Mayo and lemon juice. Season with freshly ground black pepper.
  5. Carefully mix the avocado dressing through the potatoes, spring onions and bacon. Transfer to a serving bowl. Top with hardboiled egg quarters and sprinkle over chopped parsley.

Made With

Rate and Review

4 Ratings Creamy Avocado & Mayo Potato Salad

Reviews (4)

fiona's Review | Rating

WOW! got my husband to eat avocado with this recipe and ask me to make it again.

Heather Edge's Review | Rating

Lovely tasty easy salad

Betty's Review | Rating

sounds good will use it

Lesley Andrews's Review | Rating

A friend made this and it was delicious had to ask for the recipe