Potato salad with bacon, egg and avo-nnaise
|2||avocado — peeled and chopped|
|50 ml||avocado oil|
|1 tsp||Dijon mustard|
|1 tsp||fresh garlic — crushed|
|1||lemon — juiced, plus the zest|
|sea salt — pinch|
|500 g||new potatoes — cooked|
|2||eggs — boiled and peeled|
|150 g||bacon — cooked and crumbled|
|1||avocado — roughly chopped|
|chives — chopped, to garnish|
|Italian parsley — to garnish|
|black pepper — to garnish|
For the avo-nnaise:
Place all the ingredients in a jug and blend with a stick blender until smooth and pourable. Add a couple of teaspoons of cold water, if necessary, to reach a pourable consistency.
For the salad:
Combine all the ingredients in a bowl then stir through a couple of tablespoons of avo-nnaise until the potatoes are well-coated.
Spoon the salad into a bowl and garnish with roughly chopped avocado and crumbled bacon or pancetta. Quarter or grate hard-boiled eggs, add to the top of the salad and arrange on a platter.
Garnish with chopped chives, parsley and a grinding of black pepper.