Real talk: I love potato salad, but I don't like how heavy it is on the mayo. So, I skipped it. Mashed avocado stands in for the mayo, and a little cilantro and and lemon juice perk things up nicely. You won't miss the mayo, I promise.
Ingredients
- 2 avocados, halved, seeds and peels removed
- ½ cup cilantro, chopped
- 4 tbsp olive oil, divided
- 2 tbsp freshly lime juice
- Salt and pepper, to taste
- 2 lbs new potatoes, cut into 1-inch cubes
- 5 cloves garlic or six garlic scapes, minced
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried basil
Preparation
- Preheat oven to 400° F. Lightly oil a baking sheet.
- In a small bowl, combine 2 tbsp of the olive oil, the garlic, thyme, oregano, basil, and a generous amount of salt and pepper. Whisk together until just combined.
- Arrange the potatoes on the baking sheet in a single layer. Drizzle the garlic mixture over them and toss until evenly coated.
- Transfer the potatoes to the oven and bake for 25-30 minutes, or until tender. Remove from the oven and allow to cool.
- As the potatoes cool, mash the avocados in a large bowl. Stir in the cilantro, remaining 2 tbsp of olive oil, and lime juice.
- Stir the potatoes into the avocado mixture. Gently toss until evenly coated. Adjust the salt and pepper, to taste. Serve at room temperature or just chilled.
