1 1/2lbsFingerling potatoescut into 1/2-inch circles
1Red bell peppercut into 1-inch cubes
1Red onioncut into 1-inch cubes do not separate layers
3tbspextra virgin olive oil
1/2tspkosher salt
1/8tspPepper
1/4cupLight or olive oil based mayonnaise
1 1/2tspLemon juice
2tspFresh thyme leaves
1/4tspkosher salt
2tspextra virgin olive oil
1 1/2tspLemon 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.