Creamy Avocado & Potato Salad
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"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."
Preparation Time10 min
Cooking Time25 min
- 10 ounces Avocado
- 1 cup Cilantro
- 4 tablespoons Olive Oil
- 2 tablespoons lime juice
- Salt and pepper
- 2 pounds russet potatoes
- 1 clove garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon 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.
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