NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Wash and cook potatoes in lightly salted boiling water until tender. Drain. Set aside until potatoes are cold. Cut potatoes in half.
Fry bacon until golden and crispy.
Place potatoes in a bowl. Add spring onions and bacon.
Mash the avocado flesh with a fork. Stir in Eta Thick & Creamy Mayonnaise and lemon juice. Season with freshly ground black pepper.
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.