Roasted potato avocado mash salad recipe using skillet roasted potatoes and slightly mashed avocados (without using mayo) is tasty, quick, simple and easy to prepare and you can enjoy this for lunch or dinner as a complete meal in itself. It is made using a good quality cast iron skillet. This salad is very filling as well, as you can see it is made from potatoes and avocados as the 2 main ingredients.
So if you want to enjoy a delicious, simple, easy and filling vegetarian/vegan salad for lunch or dinner, go ahead and try this avocado potato salad which you can make really quick.
how to make skillet roasted potato and avocado salad
We roast the potatoes in a cast iron skillet (with the potato skins on) to make this avocado potato salad which makes the salad quite crunchy and crispy in texture along with the creaminess from avocados and also the flavors from the spices including garlic.
Make sure to use garlic for the best flavor, you can use garlic powder as I mentions in the recipe, or you can also use freshly crushed garlic (about 2 to 3 cloves) whichever you prefer, just make sure you use garlic.
You can also add some black pepper powder if you wish, which will make it more flavorful and more and delicious.
more posts on avocados:
- avocado egg scramble for breakfast
- avocado banana smoothie
- how to speed up ripening avocados immediately
This is the cast iron skillet I used to make this delicious roasted potato and avocado salad.
more easy potato recipes:
- fried potatoes and onions
- roasted potatoes and onions at 450
- roasted baby red potatoes
- garlic smashed roasted red potatoes
- microwave baked yellow potatoes
- seasoned garlic roasted yellow potatoes
- roasted creamer potatoes
You can find more easy salad recipes here and vegetable side dish recipes here.
So here is how you can make this easy and delicious roasted potato avocado salad following this easy avocado potato salad recipe without mayo.
how to make potato avocado mash salad with skillet roasted potatoes?
To make potato avocado mash salad, we use the following ingredients.
ingredients to make roasted potato avocado mash salad
- 1 Avocado
- 1 large sized potato
- 4 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons garlic powder
- salt as needed
step by step instructions to make potato avocado mash salad
- Wash and clean the potato very well and chop into small sized pieces.
- Heat 2 tablespoons of olive oil in a skillet (or use a pan), and add the chopped potatoes.
- Add salt and stir the contents very well.
- Lightly fry the potatoes until the potatoes are almost cooked and lightly browned, which will take about 5 to 6 minutes.
- While the potato is getting cooked in the skillet, peel the avocado and chop into small to medium sized piece. Keep the chopped avocado aside.
- Once the potatoes are browned on one side and almost cooked (after about 5 to 6 minutes cooking), gently flip the potatoes and lightly fry the other side too, for another couple of minutes until the potatoes are completely cooked and lightly browned on all sides.
- Once the potatoes are done, they will be crispy and brown outside and will be cooked and soft enough in the inside.
- Now add the chopped avocados to the skillet, gently stir in with the roasted potatoes. Stir fry the contents for another 1 to 2 minutes, gently flip the potatoes and avocados once in between.
- Add more salt, garlic powder, lime juice and also remaining olive oil to the potato avocado mixture and gently mix the mixture so the avocados will be slightly mashed and blend in to make the delicious roasted potato salad with slightly mashed avocadoes.
- Serve the roasted potato salad with mashed avocadoes immediately for best results.
Below you can get the recipe for avocado potato salad in detail.
Roasted Potato Avocado Mash Salad In Skillet (Without Mayo)
Ingredients
- 1 Avocado
- 1 large sized potato
- 4 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons garlic powder
- salt as needed
Instructions
- Wash and clean the potato very well and chop into small sized pieces.
- Heat 2 tablespoons of olive oil in a skillet (or use a pan), and add the chopped potatoes.
- Add salt and stir the contents very well.
- Lightly fry the potatoes until the potatoes are almost cooked and lightly browned, which will take about 5 to 6 minutes.
- While the potato is getting cooked in the skillet, peel the avocado and chop into small to medium sized piece. Keep the chopped avocado aside.
- Once the potatoes are browned on one side and almost cooked (after about 5 to 6 minutes cooking), gently flip the potatoes and lightly fry the other side too, for another couple of minutes until the potatoes are completely cooked and lightly browned on all sides.
- Once the potatoes are done, they will be crispy and brown outside and will be cooked and soft enough in the inside.
- Now add the chopped avocados to the skillet, gently stir in with the roasted potatoes. Stir fry the contents for another 1 to 2 minutes, gently flip the potatoes and avocados once in between.
- Add more salt, garlic powder, lime juice and also remaining olive oil to the potato avocado mixture and gently mix the mixture so the avocados will be slightly mashed and blend in to make the delicious roasted potato salad with slightly mashed avocadoes.Serve the roasted potato salad with mashed avocadoes immediately for best results.
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