Avocado Egg and Potato Salad: elegant, sophisticated, easy, wallet-friendly

Yet another comforting potato salad, this one with an elegant twist...

Avocado & Egg boost a sophisticated potato salad

Ladies who lunch will adore this elegant potato salad.

Most of us love avocados.  We adore the high-protein, low-fat, no carb quality of hard boiled eggs.  Mixed with cold potatoes with their high resistant starch (supporting gut health, regulating blood sugar and making you fuller for longer) and you have a lower-guilt indulgence.

And it's a great way to use up half an avocado and cooked cooled leftover veg.

Add lightly cooked asparagus spears, green beans, sugar snap peas or mange toute for colour and crunch.

Cost: depends on leftovers, say a minimum £2 (7/25)

Serves: min 2

Ingredients:

200-350g/8.8-12oz cold, cooked ideally new potatoes (baby ones are cheaper;  any salad potato will be fine) 

1/2 large ripe avocado

2-3 hard-boiled eggs

leftover cooked veg such as carrots or green beans (opt)

one lemon, zest & juice, for yoghurt mayo with lemon (near bottom of page) - 

Method:

1. Peel avocado, cut into bite-size pieces, squeeze juice of lemon over; set aside
2. Peel and coarsely chop eggs
3. Coarsely cut potatoes into generous bite-size pieces
4. Mix potatoes, eggs & any cooked veg lightly with yoghurt-mayo-lemon dressing; season, add avocado, being careful not to crush pieces
5. Serve as is, or on a bed of finely sliced iceberg lettuce or leaves of English soft butter lettuce






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This recipe has been  by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.