Classic Potato Salad with Creamy Avocado

Ingredients:

200g streaky bacon
1 teaspoon olive oil
1kg baby potatoes, boiled and cut in halves
125g sour cream
2 ripe avocados
salt and pepper to season
2 tablespoons wine vinegar
4 large eggs, boiled and cut in halves
1 half red onion, diced
A handful of fresh coriander, diced
A handful of fresh parsley, diced

Method:

1, Preheat a small saucepan over medium high heat. Add olive oil and fry the bacon until golden brown and crispy. Cut into small pieces and keep aside.

2. Peel avocados, remove the pits and use a food processor or mash with a fork until smooth.

3. Add salt, pepper and vinegar to season.

4. Add the cream, eggs and potato halves. Combine well, them transfer to a salad bowl.

5. Sprinkle with the bacon, red onions, coriander and parsley.

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