Avocado Potato Salad
- Avocado Potato Salad
- Recipe
- Ingredients
- Instructions
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!
It’s not summer without a giant bowl of classic potato salad, right?
It’s really just a bowl of carbs galore, which is heaven in my book.
But why don’t we just take it further and turn that classic into something even better?
Because if you’re obsessed with avocado like me, you’re in good hands here.
Wait, no. Even better hands because now, there’s no mayo, no sugar, no nothing.
Just garlic roasted potatoes (yes, roasting is a key secret method here!) and avocado.
Plus. Bacon. You can’t forget that.
Hey, if we’re swapping out the mayo, the bacon becomes an even trade. #truth
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. Place into oven and bake for 25-30 minutes, or until tender. Set aside and let cool.
4. 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.
5. 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.
6. Stir in potatoes and gently toss to combine.
7. Serve at room temperature, garnished with bacon and cilantro, if desired.
