Creamy Avocado and Mayo Potato Salad
Prep Time
15 minutes Cook Time
20 minutes Servings
6-8 What You Need
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
Make It
Tap or click steps to mark as complete
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.
.png)