Roasted Potato Salad with Avocado
Potato salad screams warm weather and backyard BBQ parties, so essentially I am begging for some hotter temperatures to come my way.
This variation of potato salad adds unsaturated (healthy) fat with the role of the avocado and drastically cuts down on the saturated (unhealthy) mayonnaise that is often found in the traditional version.
Replacing saturated with unsaturated fats in an individual’s diet has been shown to reduce the risk of developing cardiovascular disease. Not only is this a heart healthy substitute, but the flavours and colours bring this side dish to life.
This is sure to be a new favourite “salad” at the family picnic!
Roasted Potato Salad with Avocado
Ingredients
- 1 1/2 lbs mini potatoes
- 2 hard boiled eggs, sliced
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Dressing
- 1 avocado
- 1 tbsp mayonnaise
- 2 tsp dijon mustard
- 1 tsp lemon juice
- 1 tsp dried rosemary
- 3 tbsp green onion
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with tin foil.
- Thoroughly wash the potatoes with the skin on and cut into small chunks/bite sized pieces.
- Drizzle the potatoes with olive oil, garlic powder and pepper and toss until they are evenly coated. Place on the baking sheet and bake for 15 minutes, flipping them half way through.
- While the potatoes are cooking, in a small bowl, mash together the avocado, mayonnaise, dijon mustard, lemon juice, rosemary and green onion.
- Once the potatoes are out of the oven and have cooled down, place them in a large bowl. Add the hard boiled eggs and the dressing. Toss until combined.
- Season with salt and pepper to taste and serve as a side dish to your favourite main. Enjoy!