Nicole MacPherson: Meatless Mummy Con Carne


Roasted Potato Salad With Avocado Dill Dressing



If there's one thing I've learned in life, it is that people have strong feelings about potato salad. Here's the thing: I have never liked potato salad. I do not like boiled potatoes, and COLD boiled potatoes are even worse. It doesn't matter what kind of dressing is used or what else is in the salad, I have a very strong aversion to it. This has caused much angst for the people in my life who do like potato salad, and who want to convert me. I've learned the hard way that quietly avoiding the potato salad at a barbeque or family gathering can cause much offense, especially when people claim that their potato salad has "World's Best" as the title.

So it was with much surprise that I discovered, at a friend's potluck lunch, how much I love this salad. A friend brought this salad and I gamely thought I would give it a try. I like roasted potatoes, I thought, taking a small amount. I took one bite and had to restrain myself from grabbing the serving bowl and running away with it. It's THAT good.

Instead of eating it all at the potluck, I went home and recreated it, adding roasted cauliflower and dried dill, and it was fabulous. It's a big recipe so it's great for a party, but it also keeps for a couple of days in the fridge, if you're looking for a good lunch idea. If you're a potato salad hater, I feel you. But I urge you to try this, because it might just blow your mind and forever alter your perception of potato salad. It sure did for me.


Roasted Vegetables

8 cups baby potatoes, halved or quartered
2 bunches asparagus, cut into 2 inch pieces
1 head cauliflower, cut into florets
5 tablespoons olive oil, divided
sea salt and cracked black pepper


1 large or 2 small avocado (about 1 1/2 cups avocado)
1 tablespoon dried dill
1/4 cup lemon juice
sea salt and cracked black pepper


1 bunch green onion, chopped


  Preheat oven to 425 degrees.

  Toss potatoes in 2 tablespoons of olive oil; arrange in a single layer on a baking sheet and sprinkle with salt and pepper. Roast in oven for 35 minutes, or until skins are crispy and browned.

  Toss asparagus pieces in 1 tablespoon of oil and cauliflower florets in 2 tablespoons of oil. Arrange on two separate baking sheets, in a single layer, and sprinkle with salt and pepper. Roast in oven for 20-25 minutes.

  Allow to cool. MAKE-AHEAD: roast the vegetables a day in advance and store in the refrigerator until ready to use.

  To make the dressing, place avocado, dill, and lemon juice in a food processor and process until smooth. Add salt and pepper to taste.

  Toss cooled vegetables in the avocado dressing. Stir in chopped green onion.


  NOTE: This makes a very large recipe. Feel free to halve it, but it also keeps well in the refrigerator for up to two days.

Adapted from Oh She Glows

 Try my Green Goddess Bowl of Goodness, my Roasted Vegetable and Rice Salad, or my Amazing Avocado Pasta Salad.