Oh my, oh my. This potato salad is so good. It’s one of my favourite sandwiches but a salad. A potato salad! What’s not to love?

The colours are very festive too so perfect for this time of year. Even better you could Frey up some diced Christmas ham and add that instead of the bacon. I feel like with all the changed plans a few of us might have an excess of leftovers this Christmas.

My heart goes out to all those who have had their Christmas plans disrupted. I know we were really looking forward to seeing my partner’s family, fingers crossed it happens soon. Pleeeeease.

So make your day a little brighter, and make a bacon, lettuce, avocado and tomato potato salad. I promise you’ll have no regrets! The lettuce is in the form of basil, including a zesty basil dressing. I also added some Parmesan in there because I felt like it!

Serves 4

Ingredients

800g chat potatoes

1 cup basil leaves + 1/2 cup extra for serving

1 small clove of garlic

2 Tbs extra virgin olive oil

2 Tbs lemon juice + 1 tsp lemon zest

4 rashers streaky bacon

1/2 an avocado, chopped in 2cm chunks.

1/3 cup finely chopped spring onion

180g cherry tomatoes, quartered

1/2 cup shaved parmesan

Pepper to serve

Directions

Halve potatoes and place in a pot. Just cover with cold water. Add a generous pinch of salt. Bring to the boil and then simmer for 15 minutes or until tender. Drain and allow to cool.

Dice bacon and place in a cold pan, turn heat on to meat and cook until crisp. Drain bacon one a paper towel.

Dressing: Prepare a small bowl of iced water. Bring a small pot of water to the boil. Blanch basil leaves for ten seconds drain and place in iced water. Once leaves are cold, drain and squeeze out extra moisture. Place in a mortar and pestle with garlic and 1/2 tsp salt flakes. Crush to a paste. Add lemon juice, zest and oil and mix. Pour over the potatoes and toss to coat.

Add the bacon, tomatoes, extra basil leaves, spring onion and Parmesan to the potatoes and toss. Serve with cracked black pepper.

HH. x