Roasted Potato Salad with Green Goddess Dressing

• 1.5 lb Fingerling Potatoes halved
• 1 tbsp Avocado Oil
• 1/4 tsp Sea Salt
• 1 cup Green Beans trimmed

For the Dressing:

• 2/3 cup Basil
• 1/3 cup Dill
• 2 cloves Garlic
• 1/2 tsp Sea Salt
• 3/4 cup Avocado Mayonnaise
• 2 tbsp Lemon Juice
• 1 Anchovy optional

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1. Preheat the oven to 425F. Line a baking sheet with parchment paper. Add the potatoes along with avocado oil and sea salt. Bake for 30 to 35 minutes. Remove and let cool slightly.
2. Bring a medium pot of water to a boil and add the trimmed beans. Cook for one minute and then remove and place in an ice cold bowl of water.
3. In a food processor or blender, add all the dressing ingredients and blend until smooth and creamy.
4. Add the potatoes and green beans to a bowl or plate and toss with the dressing and any additional herbs. Serve and enjoy!