Avocado Potato Salad

Avocado Potato Salad

Ingredients:

4 slices bacon

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

Potatoes:

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.