Packed with fresh autumn vegetables, this is better-for-you potato salad is served with a zesty avocado dressing.
- Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
- Arrange potato slices in a single layer on prepared tray. Spray with oil. Season with salt and pepper. Roast for 30 minutes or until golden and tender. Set aside for 10 minutes to cool.
- Meanwhile, place asparagus and peas in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until bright green and tender. Drain. Refresh until cold water. Drain.
- Make green goddess dressing. Place avocado, lemon juice, parsley and basil in a small food processor. Process until smooth. With motor operating, gradually add oil in a slow steady stream. Add buttermilk. Process until just combined.
- Arrange potato, asparagus, peas, radish, onion and baby spinach on a serving board or platter. Drizzle with dressing. Season with salt and pepper. Serve.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set