https://www.copymethat.com/r/JQYi3mJdP/roasted-potato-salad-with-jalapeno-avoca/
118031387
qDEFFR0
JQYi3mJdP
2024-05-19 16:44:28
Roasted Potato Salad with Jalapeño-Avocado Dressing
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Ingredients
- subheading: For the Potato Salad:
- 2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
- Extra-virgin olive oil
- 1 teaspoon garlic or onion powder (optional)
- Kosher salt (such as Diamond Crystal) and black pepper
- 1 pound green beans, trimmed and cut into 2-inch pieces
- 1 (15-ounce) can cannellini beans, rinsed
- 1 lime, halved
- Handful of dill leaves
- subheading: For the Jalapeño-avocado Dressing:
- 1 ripe avocado
- ½ cup vegan or regular mayonnaise
- ½ cup chopped dill
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lime (2 to 3 tablespoons)
- 1 garlic clove, peeled and roughly chopped
- 1 to 2 jalapeños, trimmed and roughly chopped
- ½ teaspoon kosher salt (such as Diamond Crystal)
Steps
Directions at cooking.nytimes.com
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