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. 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.
  • Total:
  • Serves: 4 persons



  1. Step 1

    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, and season with black pepper. Toss to coat. Place in the oven and roast for 25 minutes.
  2. Step 2

    Meanwhile make the dressing: Combine avocado, lime juice, garlic, 1 jalapeño pepper, olive oil, salt, dill and mayonnaise in a blender or small food processor. Blend until completely smooth.Taste and if you want it spicier, add the second pepper.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

    To serve, squeeze the lime halves over and scatter with dill leaves, with the remaining dressing on the side.