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!

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!

It’s not summer without a giant bowl of classic potato salad, right?

MY OTHER RECIPES


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

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!

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

For the potatoes

  • 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:

  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.

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 271.4 Calories from Fat 164.7
% Daily Value*
Total Fat 18.3g 28%
Saturated Fat 3.3g 17%
Trans Fat 0.0g
Cholesterol 3.9mg 1%
Sodium 12.1mg 1%
Total Carbohydrate 26.0g 9%
Dietary Fiber 5.1g 20%
Sugars 1.1g
Protein 3.7g 7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.