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Salad, Side Dish
Potato| Fingerling, Petite
Cooking Style| Bake

Potato’zanella

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Calories: 150kcal
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Potato’zanella

Ingredients

  • Salad:
  • 1 lb Fingerling potatoes halved lengthwise
  • 1 tsp olive oil
  • 1/8 tsp salt
  • 1 cup cherry tomatoes halved
  • 1 cup Cucumber cut into chunks
  • 1 cup Spinach leaves chopped
  • 1/2 cup Red onion chopped
  • 2 tbsp Basil chopped
  • Dressing:
  • 2 tbsp Red wine vinegar
  • 1 tbsp olive oil
  • 1/2 tsp dijon mustard
  • 1/2 tsp garlic chopped
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Instructions

  • Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
  • Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.
  • Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 – 30 minutes.
  • Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well.
  • In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in!

Notes

Serving size: About 1 1/3 cups
Calories: 150
Fat: 5g
Sodium: 175mg
Carbohydrates: 25g
Fiber: 3.5g
Protein: 3g

Nutrition

Calories |150kcalCarbohydrates |24gProtein |3gFat |5gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |3gSodium |172mgPotassium |684mgFiber |4gSugar |3gVitamin A |966IUVitamin C |36mgCalcium |38mgIron |2mg

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Eating Local Potatoes is Not Just About Taste. It’s About Choosing Better.

When you cook a meal, you’re not just feeding your body, you’re living your values.
You’re choosing foods that come from the earth, nourish your family, and support a thriving, local food system. 

And when you share that meal with the next generation, you’re teaching them how to cook and how to care, about where food comes from, who grows it, and why it matters.

Learn more about local potatoes here.