Roasted Potato Salad With Jalapeño-Avocado Dressing
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
- Extra-virgin olive oil
- 1teaspoon garlic or onion powder (optional)
- Kosher salt (such as Diamond Crystal) and black pepper
- 1pound green beans, trimmed and cut into 2-inch pieces
- 1(15-ounce) can cannellini beans, rinsed
- 1lime, halved
- Handful of dill leaves
- 1ripe avocado
- ½cup vegan or regular mayonnaise
- ½cup chopped dill
- 3tablespoons extra-virgin olive oil
- Juice of 1 lime (2 to 3 tablespoons)
- 1garlic clove, peeled and roughly chopped
- 1 to 2jalapeños, trimmed and roughly chopped
- ½teaspoon kosher salt (such as Diamond Crystal)
For the Potato Salad
For the Jalapeño-avocado Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
786 calories; 48 grams fat; 7 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 17 grams polyunsaturated fat; 79 grams carbohydrates; 18 grams dietary fiber; 7 grams sugars; 16 grams protein; 1346 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Step 2
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.
- 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.
- 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.
- Step 5
To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
Tip
- Leftover dressing can be stored in the fridge for up to 2 days and served with grilled meats, fish or roasted vegetables.
Private Notes
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Cooking Notes
Ruby Johnson
I like the avocado dill sauce. Lime and dill are jazzy together. added lemon zest to finish - could even add a toasted walnut. In addition to herbs, I added parsley as well. Lovely as a side or a potluck hit. Bean seems versatile. A oven roasted garbanzo would be a knock out. You could also add a grain. Farro, Israeli couscous. I’m other words, a gem that could carry you through any season.
Gunta
Roasting the jalapeño with the potatoes adds a nice smokiness to the dressing. Remove before adding green beans to potatoes. Let cool then blend into dressing. Very happy with this recipe!
Brian T.
Tempted to try this with pickled jalapenos.
stephanie
since they didn't specify seeded, i would say yes. but, if you (or anyone) is worried about it being too spicy, i would keep the seeds and ribs separate. (lop off the stem, then halve the pepper and remove the seed pod and ribs with a paring knife.) start with just the green flesh of the jalapeno, taste, then toss in the ribs and seeds if it needs more heat, and so on with the second pepper. jalapenos can really vary in size and spice level, and you can always add more!
Mary
It can be served as all 3! If you serve it as soon as the 5 minutes are up, then it's warm and delicious. If you wait until the rest of the meal is ready then it's room temperature and tasty. But if you make ahead and chill it, it's just as delightful!
Name
Made exactly to recipe despite slight worry about there being too much dill - delicious and would do this way again - but to experiment I’ll add finely chopped red onions to the salad and hot smoked paprika to the dressing next time. Definitely a keeper
IWriteforFooddotcom
Delicious! Cooked exactly as the recipe was written. No issues. Everyone in the family liked this dish, which is very rare. The dressing would make a plate of rusty nails taste good. I'm thinking of using the leftover dressing on tomorrow morning's bagel. With a bit of lox? Mmm.
janisani
great! I used asparagus instead of green beans.
Caroline
The dressing itself was delicious but I used an entire jalapeno (no seeds) and it was VERY spicy so you may want to tread lightly if you are sensitive to spicy foods! This salad itself very yummy but quite heavy with the potatoes and beans. I think next time I make it, I'll skip the white beans and add in something fresher like cherry tomatoes to add a bit of a zing.
Jacqueline Hassett
Not a fan of Mayo…wondering if you could switch out for Greek yogurt?
Denis
So many ways to go with this. I like zesting the citrus before squeezing and I don't mind if the green beans get a little charred in the oven.
T
Really liked this warm, or later cold. Some suggestions 1) cut the potatoes smaller than 2 inches. Cut them the size for normal potato salad, e.g. small cubes. 2) remove the seeds from the jalapeño 3) add Siraccha mayo for a bit of tantines (I did 1/3:2/3). Goes really well with grilled meats.
Bella
My whole family loved this dish. I made it with freshly dug new potatoes and it was incredibly creamy. I didn't have dill or lime so had to substitute lemon and parsley. Served with pan fried veggie sausages. Next time, I would add more green vegetables to the meal.
Celia
Not a stupid question. Most of the heat is in the seeds. Use no seeds to all of the seeds depending on the level of heat you enjoy
Rebecca J
I realize it's a very different vibe but any thoughts on substituting chipotle for jalapeno?
AwesomePossum
Next time core the jalapeno.
Jim
this is my go to recipe for a quick and easy dinner. I love it as is. I sometimes add grilled tofu for extra protein. will sub out asparagus with broccoli at time.
Anjali
Parsley works just as well in place of dill. Mayo is good, but next time try with Greek yogurt.
Jess M
Any suggestions for an avocado sub in this recipe? My husband has an intolerance to it but otherwise this recipe looks excellent. Thinking about subbing a vinaigrette with fresh herbs but would love to keep the creamy jalapeño vibe if possible..
Libby
I didn't have dill but the dressing was still great and this was a perfect supper salad. I added a tomato that was on hand and needed to be used, and thought it added to the total taste and texture. I love how green beans get when they are roasted!
Kerry
We liked this a lot! I had a lot of cilantro on hand, and not dill. So while I realize that is a very different flavor, we thought it worked great! Other than that, I followed the recipe. I put in two whole jalapenos, because we like heat, and it happens that our jalapenos were not very hot ones. They vary so much. If you are worried about the heat, I would start with one that is seeded. You can always add more after tasting the dressing, or have some on the side to add.
Kimmie
I definitely would have just made half the sauce if I'd known I'd have extra.
Faith
This turned out great. Only needed about about half the amount of dressing suggested. Will definitely make again.
Megan
Very good and comes together quickly. I have made this twice already and will make it many more times before summer is over. It has been a hit everywhere I have served it. I used local asparagus in place of the green beans last time.
delicious for breakfast with runny eggs!
I substituted Greek yogurt for the mayo, omitted the oil, and added lime zest and it turned out spectacular! Makes a tasty breakfast bowl or brunch salad with runny eggs. I cut large gold potatoes into sixths and they were completely done by 25 minutes. Any larger and the would have too large. Can add the green beans halfway through if cutting this size.
Hannah
This is a solid salad. I've served it twice now, and both times, it received were rave reviews. I did up the number of jalapenos to 3 (with seeds and ribs) and found no issue with the spice level. Overall, a refreshing dish to serve.
Annika
LOVED! Made this for a backyard garden dinner party and it was a hit. Super fresh and full of flavor. Will definitely make again!
Cynthia
Great flavor, but after ~2 hours in fridge after putting the dressing on the salad, the dressing had turned a drab green. Next time I think I'll chill the potatoes and beans before serving, chill the dressing separately, and wait to add the dressing just before serving. I followed the suggestion to put the potatoes smaller (about 1" pieces) and they were done roasting after 25 minutes, so I took them off the tray when I added the green beans.
Mel
Subbed asparagus for the green beans. Yummy!
Enigma
Used garbanzo instead of cannellini beans and enjoyed.
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