Roasted Fingerling Potato Salad with Lemon and Thyme

Roasted Fingerling Potato Salad with Lemon and Thyme
This savory fingerling potato salad is elevated with the refreshing flavors of lemon and thyme for a twist on an old classic.
Ingredients
- 1 1/2 pound fingerling potatoes cut into 1/2-inch circles
- 1 medium red bell pepper cut into 1-inch cubes
- 1 medium red onion cut into 1-inch cubes (do not separate layers)
- 4 tbsp Extra virgin olive oil
- 1/2 tsp Kosher Salt
- 1/4 tsp Pepper
- 1/4 cup light or olive oil based mayonnaise
- 1 1/2 tbsp Lemon juice
- 2 tsp fresh thyme leaves
- 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
Serving: 1gCalories: 210kcalCarbohydrates: 24gProtein: 3gFat: 12gCholesterol: 5mgSodium: 330mgPotassium: 8mgFiber: 2gVitamin C: 1.1mg