I spent a few months with a German friend, who (obviously) made awesome potato salads. And both of us being small eaters who are very fond of salads, that was almost always dinner. So we’d experiment with whatever was in the fridge. This came up one day as a result of those experiments.

Now, avocados are tricky to pick. If you need help with choosing good ones, click here.

Serves 2 – 4
Time: 20 min

Ingredients:

1 ripe avocado
2 boiled eggs
1 small potato, boiled and peeled (optional)
½ onion, chopped
1 tbsp chopped dill leaves
2 tbsp mayonnaise
1 tsp mustard sauce
Salt and pepper

Method:

Scoop the avocado flesh and shell the eggs.

Mash the avocado, eggs and potato gently. Too much pressure will make it pasty. You want it to retain some shape, so be gentle.

Mix in the onions, dill, mayo and mustard sauce. Season with salt and pepper.

To enhance the taste, refrigerate for about half an hour before serving.