Avocado Mayo Potato Salad
potatoes,
cubed and cooked till soft
1
avocado4 tbsp mayonnaise
1 tbsp lemon juice
few drops Tabasco
1 ½ tbsp Greek yoghurt
black pepper, to taste
quail eggs, cooked, quartered (you can use chicken eggs)
sliced black olives (optional)
Blend
the avocado in the processor till smooth. Add the mayo, lemon juice, Tabasco,
Greek yoghurt and pepper and process further till very smooth.
Add
this avo mixture to your cooked potatoes, stir in the quail eggs and olives,
mix carefully and serve hot or cold.
(Alma Pretorius)
