Potato & Avocado Salad

As requested by a number of people, I have finally decided to post the recipe for my potato and avocado salad. This is an adaptation from one my mother-in-law makes but I prefer to roast my potatoes while she boils them. Either way, it turns out super yummy but I think the roasting process helps get more flavor into the actual potatoes before being mixed in with the rest of the salad. I love this take on potato salad because I'm not usually a fan of the typical potato salad and don't really like mayonnaise other than a thin spreading on a layered sandwich. I have provided approximate measurements for everything so any adjustments can be made according to personal taste. It's a pretty easy recipe but pretty darn delicious!

Potato & Avocado Salad


3 lbs. red potatoes
6-8 avocados, ripe but firm
½ large red onion
4 limes
4-6 cloves garlic, finely chopped
Salt and pepper to taste
Olive oil


Cut potatoes into small 1-inch cubes and spread out on large baking sheet. Drizzle with olive oil enough to lightly coat and then sprinkle with salt and pepper. Add chopped garlic and toss potatoes to evenly coat and spread out onto the baking sheet. Roast potatoes in a preheated 400° oven for 30-40 minutes, until crispy and golden brown, turning halfway through for even baking. Once potatoes have finished cooking, remove sheet and let cool.

Cut avocados into small 1-inch cubes, approximately the same size as the potatoes. Dice the onion and zest two of the limes.

In a large bowl, combine potatoes, avocados, onion and lime zest. Squeeze juice from all 4 limes over the mixture and toss. Add any additional salt, pepper, and/or olive oil to taste.

Makes enough for a crowd and great for potlucks!


Note: I once made this salad adding crisp bacon pieces and it was also very yummy! But I usually stick to the original ingredients since it tastes great as is. Sorry there's no photo, I should make this soon and repost with a tempting photo :)