Roasted Potato & Avocado Salad

Best Foods
Roasted Potato & Avocado Salad


1 1/2 pounds all-purpose potatoes (cut into 1/2-inch chunks)
2 orange (medium, and/or red bell peppers, cut into 1/2-inch pieces)
10 tablespoons Hellmann's® or Best Foods® Mayonnaise (divided)
1 avocado (medium, peeled and diced)
2 tablespoons chopped fresh cilantro
1 red onion (medium, cut into 1/2-inch pieces)


1Preheat oven to 450°F.
2In 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.
3In 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.
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