Avocado Creme Potato Salad with Crispy Bacon & Fried Onions
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
Description
We give good old ‘tater salad a creamy avocado makeover!
Ingredients
Crispy Bacon & Onions
200 g streaky bacon
1 large onion, thinly sliced
2 Tbsp (30 ml) flour, for dusting the onions
oil for frying
Avo Creme Potato Salad
8 large potatoes, peeled and diced into bite size chunks
1 large avocado, peeled and diced into chunks
½ C (125 ml) mayonnaise
2 Tbsp (30 ml) creme fraiche
a squeeze of lemon
salt and pepper
To Serve
1 large avocado, peeled and diced into chunks
microgreens, to serve (optional)
Instructions
Crispy Bacon & Onions
Preheat the oven to 200 ºC.
Lay the bacon out on a baking paper-lined tray. Bake the oven for 15-20 minutes or until crispy. Drain on a piece of paper towel and allow to cool, then chop into bits.
Avo Creme Potato Salad
Place the potatoes into a large pot of salted water and bring to a simmer. Cook for 15 minutes or until the potatoes are tender. Drain and spread the potatoes out on a baking tray to cool.
Crispy Bacon & Onions cont.
Pour enough oil into a medium-sized pot to shallow fry. Dust the sliced onions with flour then shake the excess off. Carefully drop the onions into the oil and fry until golden, then remove and drain on a sheet of paper towel.
Avo Creme Potato Salad cont.
Place one of the avocado, mayonnaise, creme fraiche and lemon juice into a large mixing bowl and blitz with a stick blender until smooth. Season to taste, then add the potatoes to the bowl and gently mix to combine and coat.
If you have time, pop the salad into the fridge for an hour to chill. When ready to serve, tip the potato salad out onto a large serving platter; top with bacon bits, crispy onions, chunks of avo and garnish with microgreens. Give a final season with salt and black pepper and serve at your next braai gathering.
