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Creamy Avocado & Mayo Potato Salad
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Creamy Avocado & Mayo Potato Salad

Your guests won’t be able to resist this take on the classic. With creamy avocado, Eta Thick & Creamy Mayonnaise and bacon, this potato salad will be requested time and time again!

Makes 6-8
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
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 & Creamy Mayonnaise
Juice of ½ lemon or to taste
3 eggs, hardboiled, peeled and cut into quarters
Handful fresh parsley leaves, chopped

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
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 hardboiled egg quarters and sprinkle over chopped parsley.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
700 g bag baby gourmet potatoes (perla)
4 rashers streaky bacon, cut into small pieces
3 Spring onions, chopped
1 ripe avocado
½ 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
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