Oven Roasted Potato and Avocado Salad

This Oven Roasted Potato and Avocado Salad is the ultimate side dish upgrade. With golden, crispy Yukon Gold potatoes, creamy chunks of avocado, and a bright, tangy lemon mustard vinaigrette, it’s a salad that eats like a meal. Colorful veggies like bell peppers, red onion, and celery give it crunch, while fresh herbs and optional cotija cheese add a finishing touch that makes every bite sing.

Behind the Recipe

The idea for this salad came from wanting something hearty yet refreshing — something that felt comforting like roasted potatoes but had the freshness and zing of a vibrant salad. By combining warm roasted veggies with cool, creamy avocado and a citrusy dressing, this dish bridges comfort and brightness in every bite.

Recipe Origin or Trivia

Potato salads have long been a staple in American and European cuisine, often mayo-based and heavy. This version takes cues from Mediterranean and Latin flavors, with olive oil, lemon, mustard, and a sprinkle of cotija cheese for a unique twist. The use of roasted potatoes instead of boiled ones adds a texture and flavor depth you just can’t beat.

Why You’ll Love Oven Roasted Potato and Avocado Salad

This salad is a fresh twist on a classic — flavorful, easy, and just a little unexpected.

Versatile: Works as a side, main, or even packed lunch.

Budget-Friendly: Uses simple, seasonal produce and pantry staples.

Quick and Easy: Most of the work is hands-off roasting time.

Customizable: Add your favorite herbs, cheese, or protein.

Crowd-Pleasing: Beautiful colors and bold flavors win over any crowd.

Make-Ahead Friendly: Roast the veggies ahead and assemble later.

Great for Leftovers: Stays delicious even when chilled.

Chef’s Pro Tips for Perfect Results

To make this salad truly sing, here are a few chef-level secrets:

• Roast potatoes until deeply golden for the best texture and flavor.
• Let the roasted veggies cool slightly before adding avocado to keep it from turning mushy.
• Use a microplane to zest the lemon for more fragrance.
• Don’t skip the mustard — it ties the vinaigrette together.
• Mix just before serving to keep everything fresh and vibrant.

Kitchen Tools You’ll Need

You’ll only need a few basics to bring this salad together.

Baking Sheet: For roasting potatoes to crispy perfection.

Mixing Bowls: One large for tossing salad, smaller ones for dressing.

Sharp Knife and Cutting Board: To prep veggies and herbs.

Measuring Cups and Spoons: For precision with dressing ingredients.

Whisk or Fork: To emulsify the vinaigrette.

Microplane Zester: For fresh lemon zest.

Serving Spoon: To toss and serve the salad.

Ingredients in Oven Roasted Potato and Avocado Salad

These simple ingredients come together to create something bold and flavorful.

1. Yukon Gold Potatoes: 2 pounds (904 grams) — Roasts up creamy on the inside and crisp outside.
2. Mini Bell Peppers (sliced): 1¼ cups (4 ounces/113 grams) — Adds color, crunch, and sweetness.
3. Red Onion (sliced): ½ cup (2.5 ounces/72 grams) — Brings a sharp, slightly sweet bite.
4. Celery (sliced): ½ cup (2.5 ounces/72 grams) — Gives freshness and texture.
5. Assorted Minced Herbs: 2 tablespoons — Use parsley, dill, chives, or cilantro for brightness.
6. Avocado (large dice): 1 — Creamy, cooling contrast to the warm potatoes.
7. Olive Oil: 1 tablespoon — For roasting vegetables to golden perfection.
8. Kosher Salt: ½ teaspoon — Enhances flavor throughout.
9. Ground Black Pepper: ¼ teaspoon — Adds depth and mild heat.
10. Cotija Cheese (optional): 2 tablespoons — Adds salty, crumbly richness.

For the Lemon Mustard Vinaigrette:

11. Olive Oil: 4 tablespoons — Smooth base for the dressing.
12. Garlic Clove (minced): ½ teaspoon — Brings a warm, savory note.
13. Anchovy Paste: ½ teaspoon — Optional, adds umami richness without fishiness.
14. Whole Grain Mustard: 1 teaspoon — Adds texture and tang.
15. Lemon Juice: 4 teaspoons — Fresh acidity to brighten everything.
16. Lemon Zest: ½ teaspoon — Adds aromatic zing.
17. Kosher Salt: ½ teaspoon — Balances the sharpness of the dressing.
18. Ground Black Pepper: 1 pinch — Adds a little extra depth.
19. Cayenne Pepper: 1 pinch — Just a touch of warmth.

Ingredient Substitutions

Make this dish your own with easy swaps:

Yukon Gold Potatoes: Try red potatoes or fingerlings.

Mini Bell Peppers: Use regular bell peppers, thinly sliced.

Cotija Cheese: Swap with feta or omit for dairy-free.

Anchovy Paste: Use a dash of soy sauce for similar umami.

Whole Grain Mustard: Dijon mustard works in a pinch.

Avocado: Replace with hummus for a creamy vegan twist.

Ingredient Spotlight

Yukon Gold Potatoes: Known for their creamy interior and thin, tender skin, these potatoes roast beautifully and hold their shape in salads.

Avocado: Its creaminess mellows out the tangy dressing and contrasts with the crispy potatoes, making every bite feel balanced and indulgent.

Instructions for Making Oven Roasted Potato and Avocado Salad

Let’s bring all these beautiful ingredients together in a warm, bright salad.

1. Preheat Your Equipment:
Set your oven to 425°F (220°C). Line a baking sheet with parchment or foil.

2. Combine Ingredients:
Cut Yukon Gold potatoes into bite-sized chunks. Toss with 1 tablespoon olive oil, salt, and black pepper.

3. Prepare Your Cooking Vessel:
Spread seasoned potatoes in a single layer on the baking sheet.

4. Assemble the Dish:
Roast potatoes for 25–30 minutes, flipping halfway, until golden and crisp. Let them cool slightly. Meanwhile, combine mini bell peppers, red onion, celery, herbs, and avocado in a large bowl.

5. Cook to Perfection:
Whisk all vinaigrette ingredients in a small bowl until emulsified. Taste and adjust seasoning as needed.

6. Finishing Touches:
Gently fold the roasted potatoes into the salad. Pour vinaigrette over the top and toss to coat. Sprinkle cotija cheese if using.

7. Serve and Enjoy:
Serve warm or at room temperature. Pairs beautifully with grilled meats or as a hearty standalone.

Texture & Flavor Secrets

This salad balances texture like a dream — crispy-edged potatoes, crunchy peppers and celery, smooth avocado, and creamy cheese. The vinaigrette brings brightness, depth, and just enough acidity to tie it all together.

Cooking Tips & Tricks

Here’s how to make your salad shine:

• Roast potatoes until deeply golden — don’t undercook.
• Toss avocado in lemon juice before mixing to keep it green.
• Prep vinaigrette ahead and shake before serving.
• For extra flavor, roast some of the veggies too.

What to Avoid

Keep it fresh by dodging these pitfalls:

• Overcrowding the roasting pan — leads to steaming instead of crisping.
• Adding avocado too early — can turn mushy.
• Overdressing — go light at first and add more as needed.
• Skipping the salt — season each layer for full flavor.

Nutrition Facts

Servings: 6
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can roast the potatoes and slice the veggies up to a day ahead. Store components separately, then combine and dress just before serving. Leftovers keep well in the fridge for up to 2 days, though avocado may brown slightly.

How to Serve Oven Roasted Potato and Avocado Salad

This salad shines next to grilled chicken, steak, or fish. It also makes a satisfying vegetarian main when served with crusty bread or a fried egg on top. For a party, serve in a large shallow bowl with lemon wedges on the side.

Creative Leftover Transformations

No need to let leftovers go dull:

• Breakfast Hash: Pan-fry with eggs in the morning.
• Wrap Filling: Spoon into tortillas with greens.
• Grain Bowl Base: Add quinoa or farro for a heartier lunch.

Additional Tips

For extra flavor, roast garlic along with potatoes and mix into the dressing. Toasted nuts or seeds make a great crunchy topping. Make sure to dice avocado right before mixing to keep it bright and fresh.

Make It a Showstopper

Serve on a large white platter with a sprinkle of extra herbs and a lemon wedge or two for brightness. Add edible flowers or a light drizzle of balsamic glaze for visual flair.

Variations to Try

• Spicy Twist: Add sliced jalapeños or chili flakes.
• Protein Boost: Toss in grilled chicken or crispy chickpeas.
• Creamy Ranch Vibes: Swap vinaigrette for a yogurt-based dressing.
• Roasted Veggie Upgrade: Roast bell peppers and onions too.
• Spring Touch: Add blanched green beans or peas.

FAQ’s

Q1: Can I make this salad vegan?

A1: Yes, just skip the cotija cheese and anchovy paste.

Q2: Can I use sweet potatoes instead of Yukon Gold?

A2: Definitely, but roasting time may vary slightly.

Q3: How do I keep avocado from browning?

A3: Toss it in lemon juice and add right before serving.

Q4: Can I serve this cold?

A4: Yes, it’s delicious warm or chilled.

Q5: Can I make the vinaigrette ahead?

A5: Absolutely, store in the fridge for up to a week.

Q6: Is anchovy paste necessary?

A6: It’s optional but adds great depth — leave it out if you prefer.

Q7: What other herbs can I use?

A7: Dill, basil, parsley, chives — whatever you like.

Q8: How do I store leftovers?

A8: In an airtight container in the fridge for up to 2 days.

Q9: Can I add grains to this salad?

A9: Yes, farro, quinoa, or couscous would be great additions.

Q10: Is this recipe gluten-free?

A10: Yes, all ingredients are naturally gluten-free.

Conclusion

Oven Roasted Potato and Avocado Salad is a colorful, satisfying twist on traditional potato salad. With its crispy golden potatoes, creamy avocado, and bold lemon mustard vinaigrette, it brings brightness and balance to every table. Whether served warm or chilled, this dish is sure to become a favorite in your recipe rotation.

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