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Roasted Fingerling Potato Salad with Lemon and Thyme

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Course Salad
Servings 6
Calories 176 kcal


  • 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


  • 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.


Calories: 176kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 299mgPotassium: 553mgFiber: 3gSugar: 3gVitamin A: 656IUVitamin C: 51mgCalcium: 23mgIron: 1mg
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