top of page
  • Karen Haralson

Creamy Avocado Potato Salad



This potato salad is vibrant green and perfect for your St. Patrick’s Day dinner or party–or dinner party. It also makes a great side dish or appetizer. Chopped green onions, sea salt, fresh dill and lemon juice add savory flavor to roasted yellow potatoes and asparagus. Avocado contributes to a green and creamy dressing for this unconventional potato salad.


Prep Time: 25 minutes


Cook Time: 30 to 35 minutes


Total Time: 1 hour


INGREDIENTS:


1 ½ to 2 lbs yellow potatoes, chopped into ½-inch cubes (4 ½ to 5 ½ cups)


3 teaspoons extra-virgin olive oil


½ teaspoon fine-grain sea salt


¼ teaspoon freshly ground black pepper


1 bunch asparagus, woody ends broken off, stalks chopped into 1-inch pieces


½ cup chopped green onions


FOR THE DRESSING:


½ cup avocado


2 tablespoons minced fresh dill


4 teaspoons fresh lemon juice


1 green onion, roughly chopped


¼ teaspoon fine-grain sea salt, or to taste, plus more for serving


Freshly ground black pepper


INSTRUCTIONS:


1. Preheat the oven to 425 degrees. Line two rimmed baking sheets with parchment paper.


2. Spread the potatoes in an even layer on one of the prepared baking sheets and drizzle them with 1 ½ teaspoons of the oil. Season with half of the salt and pepper. Spread the asparagus on the second baking sheet and drizzle with the remaining 1 ½ teaspoons oil. Season with the remaining salt and pepper.


3. Roast the potatoes for 15 minutes, flip them and roast for 15 to 20 minutes more, until golden and fork-tender. During the last 15 minutes of roasting the potatoes, place the asparagus in the oven and roast for 9 to 12 minutes, until tender. Transfer the roasted potatoes and asparagus to a large bowl and stir in the green onions.


4. Make the Dressing: In a mini food processor, combine the avocado, dill, lemon juice, green onion, salt, pepper, to taste, and ¼ cup water and process until smooth.


5. Add the dressing to the bowl with the potatoes and asparagus and stir until completely combined. Season with salt and pepper to taste and serve immediately. The salad is also good chilled and will keep in an airtight container in the refrigerator for a couple of days.


Adapted from: Oh She Glows





Comments


bottom of page