Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 200grams baby potatoes, peeled and halved
- 2 medium eggs
- 2 medium avocado, peeled, de-seeded and sliced
- 1 small red onion, peeled and sliced
- 4tablespoons mayonnaise
- 1teaspoons Dijon mustard
- 1tablespoons canola oil
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1380kJ / 330Cal
1380 Kilojoules or 330 Calories
16% of daily energy intake*
Protein
6.0grams
Fat
28.2grams
Carbs
12.6grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The creamy freshness of avocado elevates this basic potato salad.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. In a baking tray, cover the potatoes with the oil and seasoning and bake for 20 minutes.
Step 2 of 4
Heat up a pot of boiling water and boil the eggs for 7 minutes.
Step 3 of 4
When everything is cooked, remove from the heat and allow to cool.
Step 4 of 4
Slice your eggs and avocado and then combine with the rest of the ingredients before serving.
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