Potato and Egg Salad with Prosciutto, Pomegranate and Avocado

About 45 mins from start to finish. I threw some pomegranate seed in as I had some left over from a my Roasted Lamb Rump with Pomegranate Sauce recipe.

300 gms potato

8 eggs
1 tbs Persian feta and some of its oil

1/4 red onion in fine dice

1 capsicum cheek in fine dice

1 garlic clove minced

1 tbs white balsamic vinegar (more may be necessary)

2 tbs sour cream

2 tbs mayonnaise

3 slices prosciutto grilled and chopped

1 handful rocket leaves roughly chopped

1 avocado chopped

3 tbs pomegranate seeds

2 tbs parsley finely chopped

Salt and Pepper
Crusty toasted bread.

Hard boil the eggs and shell them. Boil the potato until just cooked. Chop the potato and egg into even bite sized pieces. While still warm, combine the potato and feta with some of the feta oil. Make the dressing by combining the sour cream and mayonnaise with the garlic, white balsamic, diced onion, capsicum and parsley. Season well with salt and pepper. To the potato add the dressing, 1 tbs parsley, 2 tbs pomegranate seeds, rocket, avocado, 1/2 of the prosciutto and 1/2 of the chopped egg. Mix to combine and check for seasoning.
Spoon the potato salad into your serving dish, add the rest of the parsley, egg,  prosciutto, and top with the remaining pomegranate seeds. Serve with nice bread.