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
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. Tips
What do I need?
Select All
1
700 g bag baby gourmet potatoes (perla)
2
4 rashers streaky bacon, cut into small pieces
3
3 Spring onions, chopped
4
1 ripe avocado
5
½ cup Eta Thick & Creamy Mayonnaise
6
Juice of ½ lemon or to taste
7
3 eggs, hardboiled, peeled and cut into quarters
8
Handful fresh parsley leaves, chopped
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