45 minutes
A vibrant roasted potato salad dressed in a creamy jalapeño-avocado dressing, perfect for a side or light meal.
Small Russet Potatoes, scrubbed and cut into 2-inch pieces
0 lb
Extra Virgin Olive Oil, divided
tablespoons
teaspoons
Kosher Salt, divided
teaspoons
Black Pepper, to taste
0 crack
Ripe Avocado, flesh
each
cups
Dill, chopped
cups
Lime, juice
each
Garlic Clove, roughly chopped
each
Jalapenos, roughly chopped, depending on heat preference
each
Green Beans, trimmed and cut into 2-inch pieces
0 lb
Cannellini Beans, rinsed
0 oz
1. Prepare and Roast Potatoes
Preheat the oven to 425 degrees. Toss the small russet potatoes with extra-virgin olive oil, garlic powder, kosher salt, and black pepper. Spread on a sheet pan and roast for about 25 minutes, or until golden and fork-tender.
2. Make Jalapeño-Avocado Dressing
While the potatoes are roasting, blend the ripe avocado, mayonnaise, fresh dill, lime juice, garlic clove, jalapeños, and a half teaspoon of kosher salt until smooth. Adjust seasoning to taste.
3. Roast Green Beans
Toss the green beans with olive oil, salt, and pepper. Spread on a sheet pan and roast in the oven with the potatoes for the last 10 to 15 minutes, or until tender.
4. Combine and Dress the Salad
In a large bowl, gently mix the roasted potatoes, green beans, and cannellini beans. Drizzle with half of the jalapeño-avocado dressing, tossing to coat evenly.
Opt for waxy varieties like Yukon Gold or fingerlings for creamy texture and shape retention.
Boil the potatoes until just tender before roasting to ensure even cooking and a creamy interior.
To maintain the bright green color and freshness, mix the avocado dressing with the potatoes right before serving.
Preheat the roasting pan and spread the potatoes in a single layer without overcrowding for even browning and crispiness.
Use ripe avocados and taste as you blend to balance salt, acidity, and spice in the dressing.
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