Roasted Fingerling Potato Salad with Lemon and Thyme
Servings: 6
Calories: 176kcal
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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 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/8 tsp Pepper
- 1/4 cup Light or olive oil based mayonnaise
- 1 1/2 tsp Lemon juice
- 2 tsp Fresh thyme leaves
- 1/4 tsp kosher salt
- 2 tsp extra virgin olive oil
- 1 1/2 tsp Lemon zest
Instructions
- Preheat oven to 425°F. Toss all salad ingredients together in a large bowl. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown. Let cool for at least 10 minutes. Meanwhile, whisk together all dressing ingredients in a medium bowl; toss with cooled vegetables. Serve at room temperature or chilled.
Nutrition
Calories |176kcalCarbohydrates |23gProtein |3gFat |9gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |6gSodium |299mgPotassium |553mgFiber |3gSugar |3gVitamin A |656IUVitamin C |51mgCalcium |23mgIron |1mg
