Avocado Potato Salad


Avocado Potato Salad

It’s really just a bowl of ample carbs, and that’s heaven in my book.

But why not take it further and turn that classic into something better?

Because if you’re as obsessed with avocado as I am, you’re in good hands here.

do not wait. Better hands because now, there’s no mayonnaise, no sugar, nothing.

Just garlic-roasted potatoes (yes, roasting is a top secret method here!) and avocados.

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Plus. bacon. You cannot forget it.

Hey, if we’re trading mayonnaise, bacon becomes equal trade.

A couple of weeks ago, we set our clocks forward for long, sunny evenings – daylight saving time! Then last weekend we bid farewell Sunday to the least favorite season of the year and say hello to – spring!

Then this weekend, it’s still getting better, because we’re going to celebrate my favorite holiday of the year with its promise of hope, goodness, and all things new.

However, I think Easter has snuck up on all of us early this year. So for anyone else who might be in the same boat as me, and looking for some fresh new recipes to go with Easter ham, I have a delicious recipe for you today that I think you’ll love.

It’s everything we all love about traditional potato salad, but refreshed with some light Greek yogurt in place of mayonnaise, an extra handful of fresh greens and herbs, and—you guessed it—lots of avocado.


* 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

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* 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


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.

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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.

➤That’s it, all you have to do is Enjoy !

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