This avocado potato salad is different from any potato salad you’ve had before. Made with roasted potatoes, avocados and herbs, this salad is full of flavor.
Potato salads are one of my few weaknesses. I can never settle for a particular potato salad recipe but there are a few that I make in rotation such as summer potato salad and this drool worthy avocado potato salad. Read along to see why this is my go-to potato salad and learn how to make it at home.
Why this recipe works
I call this my “not-so-secret potato salad recipe” because, well, now I’m sharing it with all of you so it’s not a secret anymore and also, why would I want to keep such a delicious potato salad recipe to myself? I can’t wait to share this recipe with you because:
- It’s made with roasted potatoes: Roasted potato salads are a category of potato salads that, in my opinion, are underappreciated. We are going to see more of these here. When roasted, potatoes get crispy and tasty, so you don’t need much seasoning to avoid a “boring” flavor.
- Avocados: I mean, this is like having guacamole and roasted potatoes in a bowl. It simply can’t get better.
- Easy to make: I’m all for easy and simple recipes especially when it comes to side dishes. This avocado potato salad is one of those easy potato recipes that you can whip up in no time.
- No mayo: This potato salad is considered quite healthy since it doesn’t call for mayonnaise. However, it’s still very creamy and tasty.
To make this easy potato salad, you need these ingredients:
- POTATOES – I prefer using russet potatoes, but yukon gold works well too. Make sure to wash and peel the potatoes before roasting.
- OLIVE OIL – You need olive oil to roast the potatoes.
- HERBS & SPICES – Garlic, thyme, rosemary and salt add so much flavor to the potatoes and make it extra tasty.
- EGGS – Hard boiled eggs are a big part of this salad.
- AVOCADOS – To add that beautiful color and creaminess to the potato salad.
- RED ONION – I love adding red onion to my salads, they give the salad a nice little kick of flavor.
- PARSLEY – Fresh parsley adds the perfect amount of freshness to the salad.
- WHITE VINEGAR – Instead of lemon juice, this salad calls for vinegar.
How to make potato avocado salad
Roast the potatoes
Preheat the oven to 400°F and coat a baking sheet with cooking spray. Wash and peel the potatoes. Cut them into 1-inch chunks and mix them with olive oil, minced garlic, thyme, rosemary and salt. Roast in the oven for 20 minutes until fully cooked. Let the potatoes cool and come to room temperature.
Make the potato salad
Once the potatoes are cool, place them in a large bowl with chopped hard boiled eggs, chopped avocados, diced red onion and chopped parsley. Mix well to combine and then season with salt, pepper and white vinegar. Let cool in the fridge for 30 minutes before serving.
Store the leftovers in an airtight container and refrigerate for up to 3 days. This salad is best consumed fresh because the potatoes will still be crispy.
Avocado Potato Salad
- 2 russet potatoes washed, peeled and cut into 1 inch chunks
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp onion powder
- 4 hard boiled eggs chopped
- 2 avocados diced
- 1/2 red onion diced
- 1/2 cup parsley chopped
- 1 tsp white vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat the oven to 400°F and coat a baking sheet with cooking spray. Mix the potatoes with olive oil, minced garlic, thyme, rosemary and onion powder. Roast in the oven for 20 to 25 minutes until fully cooked. Let the potatoes cool and come to room temperature.
- Once the roasted potatoes are cool, place them in a bowl with hard boiled eggs, dice avocados, red onion and parsley. Combine all the ingredients.
- Add white vinegar, salt and pepper. Mix and taste. Add more vinegar or salt if needed.
- Refrigerate for 30 minutes and serve.