Wisconsin Potato and Vegetable Growers Association



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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 35 minutes
Course Salad, Side Dish
Servings 4
Calories 150 kcal


  • 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


  • 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!


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


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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