Potato Salad with Creamy Avocado Dressing

Name: Potato Salad with Creamy Avocado Dressing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 lbs baby potatoes (cut into 2-inch pieces); 2 tablespoon(s) olive oil; 1 teaspoon(s) garlic powder; salt & pepper (to taste); 1 lb green beans (trimmed & cut into 2-inch pieces); 1 19oz can(s) cannellini beans (drained and rinsed); 1 lime (cut into wedges, to serve); 1 avocados; 1/2 cup(s) vegan mayonnaise ((or sub plain vegan yogurt)); 1/2 cup(s) fresh dill; 2 tablespoon(s) olive oil; 2 tablespoon(s) lime juice; 1 clove(s) garlic; 1 jalapeno (stemmed and deseeded); salt & pepper (to taste)

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5 from 1 vote

Potato Salad with Creamy Avocado Dressing

Potato salad has been taken up a notch! With protein-packed beans and a creamy spicy dressing, this salad can be enjoyed for lunch, served at your next picnic, or as a side dish.

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Prep Time10

Cook Time40

Total Time50

Meal Type: Lunch, Salads, Sides

Special: Gluten-Free, Nut-Free, Seasonal (Hot Weather), Soy-Free

Tool: Blender, Food Processor, Oven

Ingredient: Avocado, Beans, Jalapenos, Potatoes

Servings: 6

Ingredients

For the salad:

2 lbs baby potatoes cut into 2-inch pieces
2 tablespoon(s) olive oil
1 teaspoon(s) garlic powder
salt & pepper to taste
1 lb green beans trimmed & cut into 2-inch pieces
1 19oz can(s) cannellini beans drained and rinsed
1 lime cut into wedges, to serve

For the dressing:

1 avocados
1/2 cup(s) vegan mayonnaise (or sub plain vegan yogurt)
1/2 cup(s) fresh dill
2 tablespoon(s) olive oil
2 tablespoon(s) lime juice
1 clove(s) garlic
1 jalapeno stemmed and deseeded
salt & pepper to taste

US Customary - Metric

Instructions

Heat oven to 425F (220C). Place the potatoes onto a baking sheet lined with parchment paper or lightly greased. Drizzle with 1 tablespoon of olive oil and season with garlic powder, salt and pepper. Bake for 25 minutes.
Meanwhile, make the dressing by adding the avocado flesh, vegan mayonnaise, dill, olive oil, lime juice, garlic and jalapeño into a blender or food processor, and blitzing to smooth. Season to taste with salt and pepper.
After 25 minutes of roasting, remove the potatoes from the oven, push the potatoes to one side of the tray and add the green beans. Drizzle the beans with the remaining olive oil then return the sheet to the oven and roast for a further 10 to 15 minutes, until the beans are tender and the potatoes are tender with pierced with a fork and golden.
Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans and toss with half of the dressing. Serve in the bowl with lime wedges and the remaining dressing on the side.

Nutrition

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