Roasted Potato Salad with Avocado Dressing – Dana Shortt Gourmet

Roasted Potato Salad with Avocado Dressing

HERBES DE PROVENCE infused olive oil
SICILIAN LEMON white balsamic vinegar

Roasted Potato Salad with Avocado Dressing


  • 2 lbs potatoes, chopped into 1” cubes (try Yukon gold, russet, sweet potatoes, or a combination)
  • 2 tablespoons DANA’s Herbes de Provence olive oil
  • 1 teaspoon kosher salt (for potatoes)
  • ½ large ripe avocado
  • 2 tablespoons fresh dill, minced
  • 2 tablespoons DANA’S Sicilian Lemon white balsamic vinegar
  • 1 green onion, thinly sliced
  • ¼ cup water
  • ½ teaspoon kosher salt + ¼ teaspoon black pepper (for dressing)
  • lemon wedges, for serving


  1. Preheat oven to 425˚F. In a small bowl toss chopped potatoes, olive oil and 1 teaspoon salt. Place on baking sheet and roast for 25 minutes, then toss and roast for another 10 minutes or until potatoes are golden.
  2. Combine the avocado, fresh dill, balsamic vinegar, green onion, water, salt and pepper in a food processor. Process until smooth and creamy. Set aside.
  3. Add the dressing to the roasted potatoes and toss gently to coat. Season with additional salt and pepper, if desired. Serve with lemon wedges.