Avocado Potato Salad — Damn Delicious

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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

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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.

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31 comments

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!

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

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.

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

I don’t have russet potatoes, but I do have sweet potatoes on hand…hmmm….

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 love avocado!
And those images. It just look so delicious.
It is on my must try list:-)

What can be subbed for cilantro? Tastes like soap to me!

Parsley would be a great substitute.

I’m pretty sure you just took all of my favorite things and put them into one recipe! I would have never thought to make avocado potato salad but this is such a fantastic alternative!

Now I’m obsessed and need to make this now!

Bought ingredients I’m making this tonight with ribs and asparagus. YUMMY thanks for this recipe

I made this last night, it was delicious! I wasn’t sure how the avocado and potato would taste together but it was a winner for sure! Love this recipe! Thank you

yum! If I make this ahead, will avocado turn salad brown? Thanks.

Surprisingly, no! We stored the leftovers overnight in an airtight container with a layer of plastic wrap.

These look delicious! I have never had avocado in potato salad before but am definitely going to have to try it!

I love potato salad, this great recipe for hot summer days. I will try make it tomorrow.

This both looks and sounds amazing. Mayo kind of grosses me out in potato salad so I really appreciate this version!!

LOVE this! I mean, it’s potatoes and avocado, so there’s not much to NOT love. But still. Definitely need to try!

Such a fun spin on potato salad!

What if I made this ahead with boiled potatoes? I loved when I first made it but the next day I tried to eat it as a cold potato salad and didnt like the texture of cold baked potatoes.

It’s hard to say – I have not tried making this ahead of time with boiled potatoes. As always, please use your best judgment regarding substitutions and modifications.

This is great using the petite Klondike potatoes. Just roast and use whole.

This looks yummy! I’m so obsessed with avocado! How long will this last if refrigerated?

Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps!

What an awesome idea. And I love how you added the little crispy bits of bacon. They are like little capsules of saltiness that balance out a dish like this (:

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