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Potato’zanella
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course
Salad, Side Dish
Servings
4
Calories
150
kcal
Ingredients
1x
2x
3x
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:
150
kcal
Carbohydrates:
24
g
Protein:
3
g
Fat:
5
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Sodium:
172
mg
Potassium:
684
mg
Fiber:
4
g
Sugar:
3
g
Vitamin A:
966
IU
Vitamin C:
36
mg
Calcium:
38
mg
Iron:
2
mg
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