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Roasted Potato & Avocado Salad

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  • 1 1/2 lbs. potatoes, cut into 1/2-inch chunks
  • 2 medium orange and/or red bell peppers, cut into 1/2-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

Nutritional information

 

Amount per serving

Calories180
Total Fat7g
Saturated Fat1g
Trans Fat0g
Cholesterol0mg
Sodium30mg
Total Carbs27g
Dietary Fiber3g
Sugars3g
Protein4g
Vitamin D0mcg
Calcium23mg
Iron1mg
Potassium704mg
  • 1 Preheat oven to 450°F.
  • 2 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.
  • 3 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.
TIP: For a complete meal, stir in 1 lb. shredded, cooked chicken and serve, if desired, over salad greens.