Avocado Potato Salad

Serves: 8

The BEST potato salad hands down! A crowd-favorite that’s so creamy using fresh avocado and NO MAYO. It’s healthier and tastier! WIN!

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4 slices bacon, diced
2 avocados, halved, seeded and peeled
1/4 cup chopped fresh cilantro leaves
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
kosher salt and freshly ground black pepper, to taste
2 pounds russet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
kosher salt and freshly ground black pepper, to taste


Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 25-30 minutes, or until tender. Set aside and let cool.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.

In a large bowl, gently mash avocados using a potato masher. Stir in cilantro, olive oil and lime juice; season with salt and pepper, to taste.

Stir in potatoes and gently toss to combine.

Serve at room temperature, garnished with bacon and cilantro, if desired.

Source: damndelicious.net

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