Tuesday, July 11, 2017

Avocado Potato Salad

Avocado Potato Salad
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
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

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.

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