Roasted Potato Salad With Jalapeño Avocado Dressing
Roasted Potato Salad With Jalapeño Avocado Dressing – As one of the most adaptable dishes, potato salad has withstood countless reimaginings.
In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness.
If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes.
Roasted Potato Salad With Jalapeño Avocado Dressing – The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Roasted Potato Salad With Jalapeño Avocado Dressing
Heat oven to 425 degrees.
Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt.
Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth.
Taste and if you want it spicier, add the second jalapeño.
After 25 minutes, remove the potatoes from the oven and toss.
Push the potatoes to one side of the sheet pan, and add the green beans to the other side.
Drizzle with a little olive oil and season with salt and black pepper.
Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through.
Don’t overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes.
Add the cannellini beans along with half the dressing and toss to coat well.
Taste and check seasonings, adding more salt and black pepper if needed.
To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
Roasted Potato Salad With Jalapeño Avocado Dressing Pro Tip
Leftover dressing can be stored in the fridge for up to 2 days and served with grilled meats, fish or roasted vegetables.
Roasted Potato Salad With Jalapeño Avocado Dressing – Ingredients
FOR THE POTATO SALAD:
2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
FOR THE DRESSING:
1 ripe avocado
½ cup vegan or regular mayonnaise
½ cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
½ teaspoon kosher salt (such as Diamond Crystal)
Roasted Potato Salad With Jalapeño Avocado Dressing – Red potatoes, chiles and onion roast together in the oven to bring out a caramelized flavor that combines beautifully with Fresh California Avocados to make a delicious vegan potato salad.
Serving Suggestion: If made in advance, sprinkle generously with lemon juice and place a layer of plastic wrap right on the surface of the Roasted Potato Salad with California Avocados and Caramelized Onions and refrigerate.
Before serving taste the salad and add additional mashed California Avocado if needed. Garnish with fresh basil or serve as is.
