Avocado Dill Vegan Roasted Potato Salad
/Well, it's the end of July.
I actually feel like summer is just kicking off, because we're finally having our blue-sky, sunny days after the insane amount of rain we had in May + June. But then, last week I heard a "back to school" ad on the radio and it sent chills down my spine. Why must they ruin summer in mid-July? Of course I loved finding the perfect backpack, getting new markers, and finding the perfect notebooks and folders, but come on! I get it, people want to plan ahead. Summer isn't over. I can learn to just ignore.
This isn't really a story. And it is a non-story that doesn't really have a point.
So maybe we should talk about this avocado dill vegan roasted potato salad? Because even if you're shedding summer-is-over tears on your brand new notebook, this potato salad says summer is still alive!!
Traditional potato salad is something that also sends chills down my spine. Are there even real potatoes in there or is it just globs of white sauce with mystery vegetables hiding inside?
Maybe you love it. Maybe it has some sort of summer nostalgia for you. It's okay. I forgive you.
Whatever your opinion on potato salad is, this simple, summery version is a must try!
With just a handful of ingredients you can throw this together in no time at all.
Roast the potatoes.
Process the dressing.
Mix the two.
Serve it up to your favorite people, or hoard it for yourself.
Avocado Dill Vegan Roasted Potato Salad
gluten-free, vegan // yields: 4-6 side-dish servings
- 1 1/2 pounds fingerling potatoes (or small yukon gold/red)
- 1 tablespoon refined avocado oil (or other cooking oil)
- 1 medium clove garlic, peeled
- 1/2 ripe avocado
- 3 - 4 tablespoons extra virgin olive oil
- 1 1/2 - 2 1/2 tablespoons lemon juice
- 1/4 cup loosely packed fresh dill, de-stemmed
- salt + pepper, to taste
Preheat oven to 425° F.
Chop potatoes into 1/2-1 inch sized pieces. Place on a large baking sheet lined with parchment paper. Toss with the oil and 1/4 teaspoon of salt. Spread in an even layer. Roast for 15 minutes, then toss and roast for another 12-18 minutes, until edges are golden brown and potatoes start to puff.
While potatoes are in their second roast, place the garlic in your food processor (7-cup to 11-cup will work well here) and turn on until minced. Scrape the sides of the bowl. Add the avocado, 3 tablespoons olive oil, 1 1/2 tablespoons lemon juice, dill, a pinch or two of salt and freshly ground black pepper. Pulse until avocado and dill are well chopped but not pureed. Taste and add more oil, lemon, salt and/or pepper if desired. (I used a scant 1/4 cup olive oil + 2 tablespoons lemon juice.)
If serving hot, toss dressing with hot potatoes and serve. If serving room temperature (my preference), let potatoes cool and make the dressing while they cool. Toss to coat, add more salt/pepper if needed, and serve with a sprinkle of fresh dill.
Notes:
Sauce best made day of serving for the best appearance (although, it doesn't brown much at all after sitting). Store leftovers in the fridge for about 24hrs.
This was a recipe I could not.stop.eating. The flavors are so simple yet bold. I recommend doubling it for a crowd and the leftovers are absolutely delicious cold out of the fridge.
Now get outside and soak in summer.
Ashley
