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Roasted Potato Salad with Avocado

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Salad, Side Dish
Keyword: Roasted Potato Salad, Roasted Potato Salad with Avocado
Author: Ashlen Leonard

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!