Side Servings

Avo potato salad

Full StarFull StarFull StarFull StarFull Star
30 minutes
15 minutes

Replacing the traditional mayo with mashed avo makes for a beautifully creamy potato salad.

Wine/Spirit Pairing
Haute Cabrière Unwooded Chardonnay

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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

Mogau Seshoene

Recipe by: Mogau Seshoene

Mogau Seshoene, AKA The Lazy Makoti is a cookbook author and TV star.

View all recipes


  • default
    Jolanda Andeweg
    3 April 2022

    Super delicious and easy to make, will definitely make this recipe again. I substituted the yogurt for coconut yoghurt to make it dairy free.

Load more