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!
5 stars (3 ratings)
Ingredients
4slicesbacon, diced
2avocados, halved, seeded and peeled
¼cupchopped fresh cilantro leaves
2tablespoonsolive oil
2tablespoonsfreshly squeezed lime juice
Kosher salt and freshly ground black pepper, to taste
For the potatoes
2poundsrusset potatoes, peeled and cut into 1-inch cubes
2tablespoonsolive oil
5clovesgarlic, minced
1teaspoondried thyme
½teaspoondried oregano
½teaspoondried 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.