Avocado Potato Salad

Avocado Potato Salad

 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

  1. Preheat oven to 400° F. Lightly oil a baking sheet.
  2. 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. 
  3. Arrange the potatoes on the baking sheet in a single layer.  Drizzle the garlic mixture over them and toss until evenly coated.  
  4. Transfer the potatoes to the oven and bake for 25-30 minutes, or until tender. Remove from the oven and allow to cool.
  5. As the potatoes cool, mash the avocados in a large bowl.  Stir in the cilantro, remaining 2 tbsp of olive oil, and lime juice.  
  6. 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. 
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