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Creamy Avocado & Mayo Potato Salad

Name: Creamy Avocado & Mayo Potato Salad
Prep time: 15 min
Cook time: 20 min
Yield: Makes 6-8
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

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

Easy

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: 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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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.