Potato Salad With Jalapeño Avocado Dressing

Ingredients:

• Gold Potatoes, scrubbed and cut into 2 in. cubes (2 lb.)
• Green Beans, 2 in. pieces (1 lb)
• Ripe Avocado
• Cannellini Beans, rinsed (1 can)
• Dill, Chopped (.5 cups)
• Jalepeno Pepper, remove ends and chop (1-2)
• Mayonnaise (.5 cups)
• Lime Juice (2-3 tbsp.)
• Olive Oil (2 tbsp. + 3 tbsp.)
• Garlic Powder (1 tsp.)
• Salt (.5 tsp. + .5 tsp.)
• Black Pepper
• Garlic Clove (1) or minced (2 tsp.)

Directions:

1. Mix Potatoes, 2 tbsp. Olive Oil, Garlic Powder, Black Pepper, and .5 tsp. Salt.
2. Roast on a baking sheet at 425 degrees for 25 minutes
3. Combine Avocado, Mayonnaise, Dill, 3 tbsp. Olive Oil, Lime Juice, Garlic, Jalepeno, and Salt in blender and blend until smooth.
4. Mix Green Beans with a little bit of Olive Oil, Salt, and Black Pepper.
5. Remove potatoes from oven and push them to one side of the pan and add Green Beans.
6. Bake for 10-15 more minutes to the desired tenderness.  (remove beans if necessary to avoid overcooking.
7. Wait to cool and mix Potatoes, Green Beans, Cannelli Beans and half of Dressing.  Serve with the remaining dressing.