Roasted Potato Salad With Jalapeño-Avocado Dressing Recipe (2024)



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Ruby Johnson

I like the avocado dill sauce. Lime and dill are jazzy together. added lemon zest to finish - could even add a toasted walnut. In addition to herbs, I added parsley as well. Lovely as a side or a potluck hit. Bean seems versatile. A oven roasted garbanzo would be a knock out. You could also add a grain. Farro, Israeli couscous. I’m other words, a gem that could carry you through any season.


Roasting the jalapeño with the potatoes adds a nice smokiness to the dressing. Remove before adding green beans to potatoes. Let cool then blend into dressing. Very happy with this recipe!

Brian T.

Tempted to try this with pickled jalapenos.


since they didn't specify seeded, i would say yes. but, if you (or anyone) is worried about it being too spicy, i would keep the seeds and ribs separate. (lop off the stem, then halve the pepper and remove the seed pod and ribs with a paring knife.) start with just the green flesh of the jalapeno, taste, then toss in the ribs and seeds if it needs more heat, and so on with the second pepper. jalapenos can really vary in size and spice level, and you can always add more!


It can be served as all 3! If you serve it as soon as the 5 minutes are up, then it's warm and delicious. If you wait until the rest of the meal is ready then it's room temperature and tasty. But if you make ahead and chill it, it's just as delightful!


Made exactly to recipe despite slight worry about there being too much dill - delicious and would do this way again - but to experiment I’ll add finely chopped red onions to the salad and hot smoked paprika to the dressing next time. Definitely a keeper


Delicious! Cooked exactly as the recipe was written. No issues. Everyone in the family liked this dish, which is very rare. The dressing would make a plate of rusty nails taste good. I'm thinking of using the leftover dressing on tomorrow morning's bagel. With a bit of lox? Mmm.


great! I used asparagus instead of green beans.


The dressing itself was delicious but I used an entire jalapeno (no seeds) and it was VERY spicy so you may want to tread lightly if you are sensitive to spicy foods!This salad itself very yummy but quite heavy with the potatoes and beans. I think next time I make it, I'll skip the white beans and add in something fresher like cherry tomatoes to add a bit of a zing.


So many ways to go with this. I like zesting the citrus before squeezing and I don't mind if the green beans get a little charred in the oven.

Jacqueline Hassett

Not a fan of Mayo…wondering if you could switch out for Greek yogurt?


Really liked this warm, or later cold. Some suggestions 1) cut the potatoes smaller than 2 inches. Cut them the size for normal potato salad, e.g. small cubes. 2) remove the seeds from the jalapeño 3) add Siraccha mayo for a bit of tantines (I did 1/3:2/3). Goes really well with grilled meats.


My whole family loved this dish. I made it with freshly dug new potatoes and it was incredibly creamy. I didn't have dill or lime so had to substitute lemon and parsley. Served with pan fried veggie sausages. Next time, I would add more green vegetables to the meal.


Not a stupid question. Most of the heat is in the seeds. Use no seeds to all of the seeds depending on the level of heat you enjoy

Rebecca J

I realize it's a very different vibe but any thoughts on substituting chipotle for jalapeno?


I LOVED the jalapeño-avocado dressing! I’ve been in a little bit of a cooking rut this week and this totally revived me! Highly recommend!


This was really good; I used sour cream instead of mayo and ended up piling the extra onto grilled salmon, which I threw onto the same sheet pan for the last eight minutes of cooking. Easy peasy. I added cherry tomatoes to the mix with the beans at the suggestion of another reviewer and that was a a nice pop of brightness. I used like, ten times the amount of lime on top because it made it all so toothsome!


Tasty. Love the addition of beans to a potato salad, though not sure the avocado contributed much. Mayo already did the job of adding creaminess.


Substitute sour cream/greek yogurt for mayo in dressing (or do half and half). Add finely chopped red onion, parsley, and cherry tomatoes to salad for brightness


More avocado less mayo less potato. Makes 6 servings


Way too much dressing even using half and good flavor for my heat adverse hubby. I’d prefer two jalapeños. Dressing was pretty thick; I’ll thin it next time or use yogurt or sour cream. Very delicious overall.


This avocado-jalapeño dressing is so good it deserves its own recipe page! And I say that as someone who doesn't usually like dill. I prefer plain yogurt in place of mayo and I add several extra cloves of garlic because duh. Easy to make and awesome as a dip or a dressing. Tastes even better after a night in the fridge - the jalapeño wakes up and makes it a real fiesta deliciosa.


I made this using cilantro and enjoyed it. I would, however, triple the jalapeño and double the garlic next time, as I found the dressing rather bland (and even left the seeds in). I also dusted the salad with sumac for some extra tartness at the end.


Cupboard and fridge were low but I happened to have some baby golds, jalapeños, limes and two over-ripe avos! Made this with black beans. Roasted jalapeño and Serrano for an extra kick (we love spicy). The dressing is awesome- will def make again to spec just had to get creative today- delish!


Made this for the holiday alongside some smoked brisket, and this was the scene stealer. I chopped my jalapenos without the seeds and didn't get a whole lot of heat, which isn't necessarily bad but not what I was suspecting. I might leave the seeds in next time for a little more zing.

I Had No Dill So Ised Cilantro

I substituted cilantro for the dill and skipped the mayo to reduce fat in the dressing and added a touch more lime juice to thin it. It was terrific and a nice change from the usual potato salad.


I'm going with cilantro, too. I like it more than dill.


Served with grilled chicken - excellent! My store was out of jalapenos so I had to use poblano peppers and we loved it, flavorful without the heat. I followed the recipe exactly other than that substitution. Mine didn't look like the picture because the dressing is green and I used fresh from the garden purple potatoes. I do recommend cutting the potatoes a little smaller. Next time I will try it with the jalapenos and maybe asparagus too!


Delicious, but only four servings? I can't imagine who's eating these serving sizes. Even as a main, four servings would be huge.


Soo good, soo riffable. Used half green beans, half peas. Added a bit of raw spinach at the end. Halved mayo and oil. 5/5


Delicious, substituted the mayo with sour cream. Could have easily gone with 2 jalapeno but did one to be safe. A Will make again!

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Roasted Potato Salad With Jalapeño-Avocado Dressing Recipe (2024)


Why don't you peel potatoes for potato salad? ›

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

Why does my potato salad taste bland? ›

Forgetting To Salt The Water

Just as you would with pasta, seasoning the water is the only way to flavor the potatoes themselves. The vegetable absorbs the water it's cooked in, so if you just boil them in unseasoned water, you'll end up with tasteless taters that no amount of mayo, herbs, or bacon bits can help.

How to make a potato salad Jamie Oliver? ›

  1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
  2. Whisk the mustard with the vinegar and slowly add the olive oil. ...
  3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

How does Bobby Flay make potato salad? ›

Bobby Flay's Mustard and Scallion Potato Salad

In a large bowl, whisk together the mayonnaise, mustards, vinegar, salt and pepper, olive oil, honey, lime juice, jalapeño, and scallions. Add the warm, sliced potatoes to the bowl and fold until well combined.

How to make potato salad Martha Stewart? ›

  1. Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  2. Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.
Feb 25, 2021

Should I cut potatoes before boiling for potato salad? ›

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

What's the best type of potato for potato salad? ›

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.

Should I boil potatoes before roasting? ›

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Is it better to boil potatoes whole or cut up for potato salad? ›

Starchy potatoes should be cooked whole with the skin on, then peeled and cut after they're cooked. Select medium Russet potatoes, not large ones, to ensure the skin doesn't split while cooking. Peel them when they're hot (wearing disposable gloves to protect your hands from the heat), then cut them into cubes.

What if I put too much mayo in my potato salad? ›

If you have added too much mayo to your potato salad, you can fix it by adding more of the other ingredients to balance out the flavor. You can add more boiled potatoes, hard-boiled eggs, diced pickles, onions, celery, or mustard.

What if I put too much mustard in my potato salad? ›

You've got two options. The first option is to cook more potatoes and make more potato salad, adding more of every ingredient except mustard. Doing so will get the mustard content in equilibrium with the rest of the flavors in the salad. Your other option is to adjust the seasonings to compliment the…

What is potato salad dressing made of? ›

A common potato salad dressing typically consists of a mixture of mayonnaise, mustard, vinegar, salt, and pepper. Some variations may also include ingredients like chopped onions, celery, pickles, or fresh herbs like dill or parsley.

How to keep potatoes from turning brown after cooking for potato salad? ›

After boiling potatoes, how can I keep them from turning brown overnight so I can make potato salad the next day? A: Place the potatoes in water to cover and add some acidity like a teaspoon of concentrated lemon juice or white wine vinegar to keep from browning.

How to make potato salad with Mary Berry? ›

For the salad, combine oil, mustard, sugar, and vinegar in a large bowl. Add the hot potatoes, season with salt and pepper, and set aside to cool. After that, you can mix in the mayonnaise, spring onions, radishes, and celery. Adjust the seasoning to your taste and add the remaining lemon juice.

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Is potato salad really good for you? ›

But potato salad has one advantage over pasta salad-it's almost all vegetable. Potatoes actually have many redeeming health qualities: they're a good source of potassium and vitamin C and naturally deliver some fiber (especially when you keep the skin on) and protein.


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