Avocado Potato Salad

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 2 Avocados
  • 1/2 tsp Basil, dried
  • 1/4 cup Cilantro, fresh leaves
  • 5 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 lbs Russet potatoes
  • 1 tsp Thyme, dried

• Condiments

  • 2 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 4 slices bacon, diced
• 2 avocados, halved, seeded and peeled
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste

Directions

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