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Creamy Avocado & Potato Salad

kept bywinosity

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.


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

  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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