Creamy Avocado & Potato Salad

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See original recipe at: winosity.com

kept bywinosity
recipe bywinosity.com

Notes:

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.

Categories:
- American
- Appetizer
- Avocado
- potao salad
- Salad
- Snack
- winosity
- world cuisine

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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

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