Description
This Oven Roasted Potato and Avocado Salad combines golden roasted potatoes, creamy avocado, crisp vegetables, and a zesty lemon mustard vinaigrette for a bright and hearty salad that’s full of flavor and texture.
Ingredients
Scale
- 2 pounds (904 grams) Yukon Gold Potatoes
- 1¼ cups (4 ounces/113 grams) Sliced Mini Bell Peppers
- ½ cup (2.5 ounces/72 grams) Sliced Red Onion
- ½ cup (2.5 ounces/72 grams) Sliced Celery
- 2 tablespoons Assorted Minced Herbs
- 1 Avocado, large dice
- 1 tablespoon Olive Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
- 2 tablespoons Cotija Cheese (optional)
- 4 tablespoons Olive Oil (for dressing)
- 1 Garlic Clove, minced (½ teaspoon)
- ½ teaspoon Anchovy Paste
- 1 teaspoon Whole Grain Mustard
- 4 teaspoons Lemon Juice
- ½ teaspoon Lemon Zest
- ½ teaspoon Kosher Salt (for dressing)
- 1 pinch Ground Black Pepper
- 1 pinch Cayenne Pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Cut potatoes into bite-sized chunks. Toss with 1 tablespoon olive oil, salt, and black pepper.
- Spread potatoes on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden and crispy.
- While the potatoes roast, prepare the dressing by whisking together olive oil, garlic, anchovy paste, mustard, lemon juice, lemon zest, salt, pepper, and cayenne until emulsified.
- In a large bowl, combine roasted potatoes with mini bell peppers, red onion, celery, herbs, and avocado.
- Drizzle with the lemon mustard vinaigrette and toss gently to coat.
- Sprinkle with cotija cheese if using and serve warm or at room temperature.
Notes
- Toss avocado in lemon juice before mixing to prevent browning.
- Use a microplane to zest the lemon for more aroma.
- Chill dressing ingredients before mixing for a refreshing taste.
- Leftovers can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg