Ingredients

Method

• 2 ripe avocados
• ¼ cup plain yoghurt
• 2 T wholegrain mustard
• 2 T fresh lemon or lime juice
• sea salt and freshly ground black pepper, to taste
• 800 g baby potatoes, cooked until tender and halved
• ½ red onion, finely chopped
• 1 t garlic, minced
• 2 pork rashers, fried and chopped (optional)
• 2 T fresh herbs (parsley, dill, etc.), finely chopped

Method

Ingredients

1. Mash the avocado well in a large bowl using a fork. Add the yoghurt, mustard, lemon juice, salt and pepper and mix well.

2. Add the cooled potatoes, tossing gently to coat well. Finally add the red onion, garlic, bacon and herbs. Serve warm or cold.

Find the recipe for herb-crusted lamb here.

Find more potatoes recipes here. 

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa