5 from 9 votes
Avocado Potato Salad
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!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
servings
Course:
Side Dish
Cuisine:
American, International
Ingredients
- 4 lices Bacon diced
- 2 avocado halved, seeded and peeled
- ¼ cup cilantro fresh, chopped leaves
- 2 tablespoons olive oil
- 2 tablespoons lime juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the potatoes
- 2 pounds russet potato peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
Instructions
- 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.
Cup of Yum