This delish potato salad is made extra creamy with Nola Mayonnaise ๐
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FULL RECIPE
Serves 6 โ
Hands-on time: 10 minutes โ
Hands-off time: 30 minutes โ
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INGREDIENTS โ
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1 bag (1kg) baby potatoes โ
1 pack (200g) streaky bacon โ
1 cup Nola Original Mayonnaise โ
2 tbsp chopped chives, plus extra for garnish (optional) โ
2 large avocados โ
2 (100g each) plain feta rounds โ
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Serving suggestion: โ
Chargrilled chicken breasts โ
Tomato, red onion and basil salad โ
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METHOD โ
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1. Add the potatoes to a large pot, cover with cold salted water and simmer for 12-15 minutes until fork tender. Drain the potatoes and set aside in the pot to cool for 10 minutes before slicing the baby potatoes in half. *Chefโs Tip: Season the water with 1 teaspoon of salt! โ
2. While the potatoes are cooking, heat a non-stick pan over medium heat. Add the bacon and fry for 4-5 minutes until cooked through and crispy. Drain on kitchen paper. *Chefโs Tip: For extra crunchy bacon, add a splash of oil when frying! โ
3. Chop the bacon into bite-size chunks (2cm) and set aside while preparing the potatoes. โ
4. Combine the halved potatoes with the Nola Original Mayonnaise and chopped chives, if using, and mix until combined. โ
5. Add half of the creamy potatoes to a large shallow platter. โ
6. Cut the avocado into 2cm chunks. Sprinkle half of the avocado over the potatoes, along with half of the bacon. Crumble one feta round on top. Repeat with a second layer. *Chefโs Tip: Keep chopped avocado in lemon water until ready to serve! โ
7. Garnish with more chopped chives, if using. Serve with chargrilled chicken breasts and a tomato, red onion and basil salad and ENJOY! โ
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YUMMYYYYYYYYYY!!! ๐๐๐ฅฐ