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Roasted Fingerling Potato Salad with Lemon

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Potato Type: Fingerling
Cuisine: American
Prep Method: Baked

Dish

Side Dish

Prep Time

25 Mins

Cook Time

25 Mins

Serving

Serves 6

Ingredients

+

Salad

  • 1 1/2 lbs. fingerling potatoes, cut into 1/2-inch circles
  • 1 red bell pepper, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch cubes (do not separate layers)
  • 3 Tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper
+

Dressing

  • 1/4 cup light or olive oil based mayonnaise
  • 1 1/2 Tablespoons lemon juice
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper

Preparation

  1. Preheat oven to 425°F.
  2. Toss all salad ingredients together in a large bowl.
  3. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown.
  4. Let cool for at least 10 minutes.
  5. Meanwhile, whisk together all dressing ingredients in a medium bowl; toss with cooled vegetables.
  6. Serve at room temperature or chilled. Makes 6 servings.

You may also like our classic potato salad recipe.

1 Review

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Joan

Made this for my family and it was a big hit. Will be making it again this weekend for a family...Read Full Review

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Joan

Made this for my family and it was a big hit. Will be making it again this weekend for a family gathering.

Nutrition Facts Per Serving

Calories

210

Fat

12g

Sodium

330mg

Cholesterol

5g

Vitamin C

1.1mg

Carbohydrates

24g

Fiber

2g

Protein

3g

Potassium

81mg

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