Potato Salad

A pan full of new potatoes

A bunch of spring onions

1 avocado

3 eggs – preferably free range – hard boiled for 10 mins.

Mayonnaise

Salt and pepper

Chives – a handful

A little olive oil

1 lemon

  • Cook the potatoes until cooked. Drain and let dry out.
  • Cut the spring onions into little pieces and add to the potatoes – whilst still hot.
  • Cut up the avocado and pour over the lemon juice to stop it going brown.
  • Boil the eggs and remove the shell and cut into quarters and add to the potato.
  • Add the avocado and the olive oil to the potatoes.
  • Add the mayonnaise and a little of the lemon zest. (I like to use the whole lemon zest, but this is where Mark and I had a difference of opinion), you decide how you like it!  Chop up the chives into tiny pieces and add.
  • Combine all the ingredients together with a spoon and then add salt and pepper to taste.  Let it stand and cool and all the flavours should merge and create a smooth but lemony taste.

I hope you like it.