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Roasted Potato & Avocado Salad
Bite into our delicious Roasted Potato & Avocado Salad made with Hellmann's® Real Mayonnaise and fresh bell peppers.
NUTRITIONAL FACTS
Servings6
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 180.0 |
| Total Carbohydrates (g) | 27.0 g |
| Fibre (g) | 3.0 g |
| Sodium (mg) | 30.0 mg |
| Fat (g) | 7.0 g |
| Saturated Fat (g) | 1.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 0.0 mg |
| Iron (mg) | 1.0 mg |
| Potassium (mg) | 704.0 mg |
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg |
| Calcium (mg) | 23.0 mg |
| Sugar (g) | 3.0 g |
| Protein (g) | 4.0 g |
-
6 People
Servings
-
20 Mins
Prep Time
-
35 Mins
Cooking Time
-
55 Mins
Ready In
Ingredients
- 1 1/2 lbs. potatoes, cut into 1/2-inch chunks
- 2 medium orange and/or red bell peppers, cut into ½-inch pieces
- 1 medium red onion, cut into 1/2-inch pieces
- 2 tbsp. Plus 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise, divided
- 1 medium avocado, peeled and diced
- 2 tbsp. chopped fresh cilantro
Made With
Directions
-
Preheat oven to 450°F.
-
In large bowl, toss potatoes, orange peppers, onion and 2 tablespoons Hellmann's® or Best Foods® Real Mayonnaise. On large baking sheet, evenly arrange potato mixture. Roast, stirring occasionally, 35 minutes or until potatoes are tender; cool slightly.
-
In large bowl, gently toss potato mixture, avocado, cilantro and remaining Mayonnaise (1/2 cup). Season, if desired, with salt and ground black pepper. Serve warm or at room temperature.
Chef's Tip
TIP: For a complete meal, stir in 1 lb. shredded, cooked chicken and serve, if desired, over salad greens.
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