Potato Salad

This is an alternative spud side dish to accompany steaks or other grilled meat for warmer months. For 2, you’ll need:

400 grams Baby Potatoes
1 Avocado, chopped
3 – 4 Rashers of Bacon
2 boiled eggs, quartered
5 Tablespoons good quality mayonnaise
3 Tablespoons Greek yogurt
½ teaspoon mustard
A tablespoon of Chopped spring onion and coriander

Halve or quarter the potatoes (depending on the sizes) then place in a saucepan with enough water to cover, bring to the boil, place the lid on and simmer for 15 minutes. Drain and leave to cool completely.

Chop the bacon roughly and fry until crispy and set aside.

Whisk mayo, yogurt and mustard together until combined. Place potatoes, avocado and bacon in a salad bowl, pour salad cream over them and toss gently until coated. Place quartered eggs on top and sprinkle with chopped coriander and spring onion. Serve with grilled/fried steak or chicken or even on its own.