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Guacamole Potato Salad


  • 2 lbs red or yukon gold potatoes, scrubbed and cut into 1” pieces

  • 3 tablespoons avocado or olive oil, divided

  • 3 cloves garlic, minced

  • 2 teaspoons cumin, divided

  • 1 ½ teaspoons paprika, divided

  • 1 teaspoon onion powder

  • 2 teaspoons salt, divided

  • 1 teaspoon pepper, divided

  • 4 slices of bacon

  • 2 large avocados

  • ⅓ cup cilantro, chopped coarsely

  • 1 lime, juiced


  1. Preheat the oven to 400 F. Arrange your chopped potatoes onto a large baking sheet, then drizzle with 1 tablespoon of oil. Top with minced garlic, 1 teaspoon each of cumin, paprika, onion powder, salt, and ½ teaspoon of pepper. Toss the potatoes to coat well. Place the bacon on the sheet pan with the potatoes.

  2. Cook for 15 minutes, then toss the potatoes and flip the bacon over. Cook for 5-10 more minutes, or until the bacon is done, then remove it from the pan onto a paper towel lined plate. Toss the potatoes in the bacon grease, then return to the oven for about 10 more minutes, or until potatoes are fork tender (but not mushy). Set aside to cool.

  3. In a large bowl, scoop out the avocados and mash with a potato masher. Add in cilantro, lime juice, and the remaining 1 teaspoon cumin, ½ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon pepper. Adjust seasonings as necessary.

  4. Once the potatoes have cooled, add them into the bowl. Chop or crumble the bacon and add it as well. Toss everything to combine. Chill for at least an hour before serving, and cover with plastic wrap on the surface to prevent oxidation.

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