Marry the heartiness of roasted potatoes with the creaminess of avocado in Oven Roasted Potato and Avocado Salad. This potato salad screams summer but not with the usual mayonnaise dressing. It features bell peppers, celery, and onion for crunch.
Tossed in a lemon mustard vinaigrette, everything is dressed in a bright and tangy flavor. This is a harmonious blend of rich avocado, tender potato, crisp bright vegetables, and a flavorful vinaigrette.
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Why you will love this recipe
This potato salad is an easy recipe that you can make ahead of time. Dice the avocado and add it to the salad just before serving.
- Roasting the potatoes until crispy and golden brown adds more caramelized flavor.
- The vegetables add a bright medley of color for a visually appealing side dish.
- This recipe is all about contrasting texture. From crispy, fresh vegetables to the creamy interior of the potatoes and the buttery avocado.
- This is a delicious side dish perfect for summer parties. Unlike a traditional potato salad, this is a no-dairy recipe. Don't worry about it spoiling in the heat. It is great at room temperature
Why use Yukon Gold potatoes?
There are 2 types of potatoes - waxy and mealy. Mealy potatoes such as russets have a low moisture but high starch content. Waxy types, like red potatoes, are the opposite. They have a high moisture content but are low in starch.
Yukon Gold potatoes bridge the differences - they are waxy enough to keep their shape but have a high enough starch content so the interiors have a creamy texture.
Recipe Ingredients
- Yukon Gold potatoes
- Fresh vegetables including mini bell peppers, celery, and red onion.
- Bright, fresh herbs such as cilantro, chives, basil, or flat leaf parsley.
- Avocado - Use ripe but firm avocados to avoid them turning mushy when tossed with the other ingredients.
- Vinaigrette ingredients such as olive oil, garlic, whole grain mustard, anchovy paste, and lemon juice.
- Cotija cheese is optional but adds a nice saltiness to the salad.
How to Prepare the Potato Salad
This creamy potato salad is an easy recipe to prepare. Most of the prep work can be done while the potatoes are roasting.
Prep the Vegetables
- Preheat the oven to 400 degrees. Have a sheet pan ready to roast the potatoes.
- Cut the Yukon gold potatoes into 1-inch dice. Think bite-sized pieces. You don't need to remove the outer peel.
- Place the potatoes on a sheet pan and toss with 1 tablespoon of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
- Lay the potatoes in a single layer for even roasting. Place the sheet tray in the oven and roast the potatoes for 30 minutes. At the 15-minute mark, toss the potatoes so that all sides get roasted.
- While the potatoes are in the oven, cut the mini bell peppers into ¼-inch slices. Cut the celery the same way. Chop the red onion into small slivers - you don't want to bite into large onion pieces.
- Mince the fresh herbs. While you don't have to have more than one type, some herbs are natural pairings. I used cilantro and chives. I think they partner well with the avocado and the other vegetables.
Prep the Vinaigrette
A simple way to combine a vinaigrette is to use a small jar with a lid. A quick shake and the dressing is ready.
- With a Microplane, zest a lemon and grate the garlic clove.
- Add 4 tablespoons of olive oil and the garlic to a small jar. Microwave the oil for 15 minutes. This helps to remove the sharpness of the garlic.
- Add the other ingredients to the jar - lemon juice and zest, anchovy paste, whole grain mustard, kosher salt, ground black pepper, and cayenne pepper. Shake the jar a couple of times to emulsify the vinaigrette.
- If you prefer a spicier potato salad, adjust the cayenne pepper to your liking.
- You may cringe with the addition of anchovy paste. But it adds an interesting depth of flavor to the vinaigrette.
Combining the Salad
The salad comes together quickly. Add the potatoes, fresh veggies, and minced herbs to a large bowl. Toss gently so that the potatoes stay intact.
Pour the vinaigrette into the bowl and stir to coat all the ingredients. It is at this point that I dice the avocado. I wait until the last minute so that it doesn't start to turn brown. Add the avocado to the salad and gently fold in the cubes so they don't get mushy.
If you want to garnish the salad, grate cotija cheese over the top.
FAQ's
Sure, add your favorite crisp tender vegetable. Green beans or corn would be a delicious addition. Use green onions as a substitute for the red onions.
Of course. I would cut them in half so the flat side gets golden brown.
This salad is best served fresh. You can roast the potatoes and prepare the other ingredients ahead of time. The avocados can oxidize and the potatoes may lose their crispiness over time. I would wait until the last minute to chop the avocado and add the vinaigrette.
Yes. However, the vinaigrette will start to break down the salad after 2 days. Store the leftovers in a covered container in the refrigerator.
Perfect for Outdoor Dining
Oven Roasted Potato and Avocado Salad is a delicious side, perfect for a refreshing summer meal. This versatile recipe can be served with grilled meat or a light lunch.
A simple recipe, bursting with bright flavor and texture will become one of your favorite potato salad recipes.
Love potato salad? Here are a few recipes you should try!
https://tenpoundcakecompany.com/crispy-smashed-potato-salad/
https://tenpoundcakecompany.com/caesar-oven-roasted-potato-salad/
Recipe
Oven Roasted Potato and Avocado Salad
Equipment
- 1 cutting board
- 1 knife
- 1 Microplane or boxer grater
- 1 sheet pan
- 1 small jar (optional for mixing vinaigrette)
- 1 large bowl
- 1 rubber spatula or wooden spoon
Ingredients
Vegetables
- 2 pounds Yukon Gold potatoes (904 grams)
- 1¼ cups sliced mini bell peppers (4 ounces/113 grams)
- ½ cup sliced red onion (2.5 ounces/72 grams)
- ½ cup sliced celery (2.5 ounces/72 grams)
- 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
Lemon Mustard Vinagrette
- 4 tablespoons olive oil
- 1 garlic clove (½ teaspoon)
- ½ teaspoon anchovy paste
- 1 teaspoon whole grain mustard
- 4 teaspoons lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt
- 1 pinch ground black pepper
- 1 pinch cayenne pepper
Instructions
Prepare Vegetables
- Preheat the oven to 400°
- Cut the Yukon Gold potatoes into 1" dice.
- Place the potatoes on a sheet pan. Toss the potatoes with 1 tablespoon of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper and spread into an even layer.
- After 15 minutes, toss the potatoes to roast the pieces evenly.
- Remove the sheet pan from the oven when the potatoes have roasted for a total of 30 minutes. Let the potatoes cool while you prepare the other ingredients.
- While the potatoes are in the oven, prepare the other vegetables. Cut the mini peppers into ¼- inch slices, removing any seeds.
- Thinly chop the red onion and cut the celery into ¼-inch slices.
- Mince the fresh herbs. I used 1 tablespoon of cilantro and 1 tablespoon of chives.
Prepare Vinaigrette
- I find it is easiest to combine the dressing in a small jar. But you can whisk it together in a small bowl.
- Grate the zest from 1 lemon. Squeeze the juice. You will need 4 teaspoons.
- Grate 1 garlic clove with a Microplane or use the small hole on a box grater. Add the garlic to the olive oil in the jar or bowl and microwave for 15 seconds. This is to remove some of the sharpness of the garlic.
- Add the lemon juice and zest, whole grain mustard, anchovy paste, kosher salt, ground black pepper, and cayenne pepper to the olive oil.
- Give the jar a good shake to combine the vinaigrette ingredients.
Assemble the Salad
- Add the potatoes, bell pepper slice, onions, celery, and minced herbs to a large bowl. It is okay if the potatoes are still a little warm. Stir the vegetables together. Add the vinaigrette and toss the salad to distribute it evenly.
- Dice the avocado last so it will not start to turn dark. Add to the salad and carefully toss to combine. I like to keep the avocado in distinct pieces, not mashed into the vegetables.
- An optional step - grate cotija cheese on top of the salad.
Notes
Nutrition
Julie says
Bright and tangy flavor!
Alison schwartz says
Hi Julie! This recipe looked so beautiful! You inspired me to immediately make it. Brilliant and delicious. Thank you! ❤️
Julie says
I'm so glad you like recipe! It is a great side for any barbecue.