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  • Creamy Avocado & Potato Salad

    1 vote
    Creamy Avocado & Potato Salad
    Prep: 10 min Cook: 25 min Servings: 8
    by John Goins
    30 recipes
    >
    Another way to have your salad is a no-mayo potato salad. You just need a couple of ingredients and voila! A perfect afternoon snack or a starter for your dinner. If you feel like adding some protein, you can add nuts such as pine nuts, cashews, and even walnuts. A fried silken tofu will make this dish better too. But if you are a bacon lover, crispy bacon bits would also be a fit for this light and herbaceous potato salad.

    Ingredients

    • 10 ounces Avocado
    • 1/4 cup Cilantro
    • 4 tbsp Olive Oil
    • 2 tbsp lime juice
    • Salt and pepper
    • 2 pounds russet potatoes
    • 1 piece clove garlic
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1 tsp dried basil

    Directions

    1. Preheat oven to 350 degrees Fahrenheit.
    2. In a small bowl, mix the dried herbs and 2 tbsp of olive oil.
    3. Wash and dice the potatoes.
    4. Place the potatoes in a baking tray and season with the dried herb mixture, coat evenly.
    5. Bake in the oven for 25 minutes. Set aside and let it cool
    6. In a large bowl, gently mash avocados using a potato masher.
    7. Stir in cilantro, olive oil, and lime juice.
    8. Season with salt and pepper.
    9. Combine and toss in the roasted potatoes.
    10. Serve at room temperature.

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