Creamy Avocado & Mayo Potato Salad
4 Review(s)
35 Min
Prep : 15 minutes Cook: 20 minutes
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Your guests won’t be able to resist this take on the classic. With creamy avocado, Eta Thick & Creamy Mayonise and bacon, this potato salad will be requested time and time again!
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1 serving
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.
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 Mayonise
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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How do I make it ?
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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 Mayonise 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. Made With
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