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Brueck's Avocado Potato Salad

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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!



Yield: 8 servings
 
Prep: 15minutes 
Cook: 30minutes 
Total: 45minutes 

  • Ingredients
  • 4 slices bacon, diced
  • 2 avocados, halved, seeded and peeled
  • ¼ 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
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

  1. Instructions
  2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. 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.
  4. Place into oven and bake for 25-30 minutes, or until tender. Set aside and let cool.
  5. 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.
  6. 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.
  7. Stir in potatoes and gently toss to combine.
  8. Serve at room temperature, garnished with bacon and cilantro, if desired.

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