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:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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
