Roasted Potato Salad With Jalapeño Avocado Dressing - PB on Life

Ingredients

• 2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
• Extra-virgin olive oil
• 1 teaspoon garlic or onion powder (optional)
• Kosher salt (such as Diamond Crystal) and black pepper
• 1 pound green beans, trimmed and cut into 2-inch pieces
• 1 (15-ounce) can cannellini beans, rinsed
• 1 lime, halved
• Handful of dill leaves
• 1 ripe avocado
• ½ cup vegan or regular mayonnaise
• ½ cup chopped dill
• 3 tablespoons extra-virgin olive oil
• Juice of 1 lime (2 to 3 tablespoons)
• 1 garlic clove, peeled and roughly chopped
• 1 to 2 jalapeños, trimmed and roughly chopped
• ½ teaspoon kosher salt (such as Diamond Crystal)