A lovely BBQ comes to mind when I think of potato salad! I am hoping that by next week we will have some BBQ type weather (at this point 45 would be lovely) and that everyone all over Michigan will be pulling out the grill and grilling up their favorite foods. So in preparation, I have decided to do a potato salad with a delicious zesty avocado dressing.

If I were you, I would make sure you stock up on your meat so you are all set and ready to rock on the grill! How delicious do hamburgers on Little Rooster’s buns sound?! Layer it up with crunchy lettuce & creamy cheeses of your choice from the DAIRY section on the website…not feeling a hamburger so much? Go big or go home then with the Whispering Pine’s monster Ribeye. For a family of 4, two would be suffice. Grill it up to a nice medium rare and then slice into small strips and serve over the potato salad. How amazing does that sound right now. I can just taste it!

Enjoy this recipe along with the amazing Spring weather we have ahead of us…I can just feel it!





Serves 4.

  • 1lb baby potatoes, halved
  • 1/2 a onion, cut into 4 wedges and separated
  • 1/2 tbsp avocado oil or coconut oil
  • 1 tbsp chopped rosemary
  • 1 tsp balsamic vinegar
  • 1/2 tsp minced garlic
  • salt & pepper to taste
  • heaping 1/2 cup hazelnuts
  • 1/3 cup chopped parsley
  • 1 cup kale, chopped
  • fresh ground pepper
  • 3/4 recipe of Avocado, Lime & Jalapeno Dressing

Avocado, Lime & Jalapeno Dressing Recipe:

Makes 3/4 cup.

  • 1 avocado
  • 1/2 a jalapeno, seeded
  • juice of 1/2 a lime
  • 1 tbsp white wine vinegar
  • 1/2 tbsp olive oil
  • 1/2 tsp fresh ground pepper
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 4 tbsp of water, for blending


Put all ingredients in a blender and blend until smooth.

Preheat your oven to 425F. Combine the first 7 ingredients in a large bowl so all the potatoes and onions are completely coated in the mixture. Transfer for a greased roasting pan (I used coconut oil) and roast the potatoes, uncovered, for 30 min or until easily pierced with a fork. When they’re done, set them aside to cool while you assemble the other ingredients.

Toss all ingredients in a bowl with the Avocado, Lime and Jalapeno Dressing and chill in the fridge for at least 30 min before serving. Serve cold for the best flavour!

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