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?
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
Ingredients
- 4 slices bacon, diced
- 2 avocados, halved, seeded and peeled
- ¼ 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
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I can’t wait to make this. It has everything in it that I love. I am going to use Yukon Gold potatoes. They are so yummy and have such clean whit skins, which I always leaxpve on.
I don’t have russet potatoes, but I do have sweet potatoes on hand…hmmm….
Just a hint for the bacon – it’s way easier to cook the bacon in the oven (no joke!) and since you’ve already got the oven going, it makes it that much easier! Lay the bacon out on a rimmed cookie sheet. Bake for 5 minutes at 400 degrees. Using a fork, flip the strips over and bake for another 5-7 minutes to desired doneness. Perfect bacon, no worries about burning it, and the house doesn’t completely smell like bacon for 2 days!
I love this idea!
Yes, baked bacon is the best! I don’t flip mine though. I bake it on a rack
Will this turn avocado turn brown if you make it ahead?
Surprisingly, no! We stored the leftovers overnight in an airtight container with a layer of plastic wrap.
Thanks! I’m gonna eat this tonight c:
I have like 3 avocado’s that are super ripe so
yeah, thanks for the recipe idea! Xx
Ice Pandora
Note to self: never check bloglovin hungry. I NEED THIS IN MY LIFE! I’m crazy about avocados and happen to have a whole bag of them in my kitchen… (They’re not ripe yet: that’s the catch) and a potato salad will always be one of the things I scoop up at a buffet style dinner. Love it!