Potato salad with bacon, egg and avo-nnaise

6 servings Cooking: 30 mins By Ilse Kleinsmidt
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Ingredients (14)

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
black pepper
POTATO SALAD
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
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Method:

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.



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