For a lighter recipe use reduced fat mayonnaise. to make ahead, prepare as directed, except for avocado. Cover and chill overnight. Stir in avocado and thin with a little milk, if necessary, before serving.Unknown source
1preheat oven to 425°. Place potatoes, onion, and garlic in a 15 x 10" baking pan. Drizzle vegetables with the olive oil; toss to coat. Roast, uncovered, for 20 minutes. Stir vegetable; add corn. Roast for 15 to 20 minutes more or until vegetables are tender and Brown.
2For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and if desired cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and black pepper. Transfer to a serving dish. If desired, sprinkle with parsley. Serve warm or chilled. Makes 12 servings.