AuthorBreville PH
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We define our salads as sexy, interesting and fun to eat. Potlucks will never be the same with this amazing potato salad with avocado topped with crispy bacon chips and alfalfa sprouts. Perfect for those on ketogenic diet who don’t want to miss the party.

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Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
 2 Ripe Avocado
 250 g Marble Potatoes
 3 Stalks celery (cut into brunoise)
 1 Small red onion (minced)
 200 g Honeycured bacon
 1 Mayonnaise (homemade)
 1 tbsp Dijon Mustard

 ½ tbsp Salt

 ½ tbsp Paprika powder
 ½ tbsp Cayenne pepper
 Alfalfa sprouts (as needed)
For the Mayonnaise:
 2 egg yolk
 3 Olive oil
 ¼ tsp salt
 1 tsp apple cider vinegar
 1 ½ tbsp lemon juice
 Lemon zest (optional)
 1 tsp Yellow mustard
1

Clean the veggies thoroughly. Brush excess dirt in potatoes in a running water.

2

Using the Breville MultiChef, boil the potatoes with the skin on. Once cooked cut into half then set aside.

3

Boil the quail eggs using the Breville MultiChef, peel and set aside.

4

Dice the bacon into bits then crispify the bacon using the Breville MultiChef saute/sear function.

5

For the mayo; using the Breville Kinetix Pro Blender, process the egg yolk and salt adding the olive oil bit by bit. When the mixture thickens add the vinegar and the lemon juice. If you want to add zing to the mayo grate lemon into the mixture. (Refrigerate until ready to use)


6

In bowl combine all of the ingredients except for sliced avocado. Fold in the mayo and mustard mix until incorporated.

7

To plate; arrange sliced avocado into the plate then top it with the potato salad. Garnish with alfalfa sprouts.

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Ingredients

 2 Ripe Avocado
 250 g Marble Potatoes
 3 Stalks celery (cut into brunoise)
 1 Small red onion (minced)
 200 g Honeycured bacon
 1 Mayonnaise (homemade)
 1 tbsp Dijon Mustard

 ½ tbsp Salt

 ½ tbsp Paprika powder
 ½ tbsp Cayenne pepper
 Alfalfa sprouts (as needed)
For the Mayonnaise:
 2 egg yolk
 3 Olive oil
 ¼ tsp salt
 1 tsp apple cider vinegar
 1 ½ tbsp lemon juice
 Lemon zest (optional)
 1 tsp Yellow mustard

Directions

1

Clean the veggies thoroughly. Brush excess dirt in potatoes in a running water.

2

Using the Breville MultiChef, boil the potatoes with the skin on. Once cooked cut into half then set aside.

3

Boil the quail eggs using the Breville MultiChef, peel and set aside.

4

Dice the bacon into bits then crispify the bacon using the Breville MultiChef saute/sear function.

5

For the mayo; using the Breville Kinetix Pro Blender, process the egg yolk and salt adding the olive oil bit by bit. When the mixture thickens add the vinegar and the lemon juice. If you want to add zing to the mayo grate lemon into the mixture. (Refrigerate until ready to use)


6

In bowl combine all of the ingredients except for sliced avocado. Fold in the mayo and mustard mix until incorporated.

7

To plate; arrange sliced avocado into the plate then top it with the potato salad. Garnish with alfalfa sprouts.

Avocado Potato Salad
IngredientsDirections